Butterscotch Pound Cake
A rich and moist pound cake featuring the warm flavors of butterscotch and toasted pecans. Perfect for dessert or a special occasion, its luscious topping and tender crumb make it a crowd-pleaser for those who love sweet, nutty treats with a hint of vanilla and butterscotch.
Ingredients
Instructions
- Beat butter and cream cheese at medium speed about 2 minutes or until soft.
- Gradually add sugar and beat for about 7 minutes.
- Add eggs one at a time, beating until yellow disappears after each addition.
- Gradually add flour until blended.
- Add flavorings, pecans, and morsels. Spoon batter into a greased pan.
- Bake at 325°F for 1 hour and 20 minutes or until a toothpick comes out clean.
- Let the cake cool slightly. Pour the butterscotch topping over the warm cake.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. If you don’t have butternut flavoring, you can substitute with an additional teaspoon of vanilla extract. Make sure your butter and cream cheese are at room temperature for easier blending. Toasting the pecans enhances their flavor, so don’t skip this step.
Serving Suggestions
Serve slices of butterscotch pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of cappuccino for a cozy afternoon treat. You can also drizzle extra butterscotch topping on each slice for added sweetness.
Storage & Reheating
Store leftover butterscotch pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months. To reheat, gently warm in the microwave or let it come to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Butterscotch Pound Cake contains roughly 1036 calories, with 9g protein, 93g carbohydrates, and 54g fat. It is a good source of dietary fiber (19% of the Daily Value), protein (18% of the Daily Value), and calcium (14% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can substitute pecans with walnuts or almonds if you prefer. Just make sure to toast them beforehand to enhance their flavor, similar to how you would with the pecans.
How can I make the cake more moist?
To add moisture, consider incorporating a little sour cream or yogurt into the batter. This will not only keep the cake moist but also add a slight tanginess that balances the sweetness.
Can I make this cake ahead of time?
Absolutely! Butterscotch pound cake stores well. You can bake it a day or two in advance. Just ensure it’s completely cooled before storing. Drizzle with butterscotch topping just before serving to keep it fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).