Cream Cheese And Pecan Pound Cake
Cream Cheese and Pecan Pound Cake offers rich, moist texture with the nutty crunch of pecans and smooth cream cheese flavor, perfect for special occasions or afternoon tea.
Ingredients
Instructions
- Sprinkle 1/2 cup chopped pecans in a greased and floured 10-inch tube pan.
- Cream butter and cream cheese in a mixer bowl until light in color.
- Add sugar and beat until fluffy.
- Add eggs one at a time, beating well after each addition.
- Add cake flour and salt; mix well.
- Stir in vanilla extract and remaining 1 cup chopped pecans.
- Pour the batter into the prepared pan.
- Bake at 325°F (163°C) for 1 1/2 hours or until a cake tester inserted in the center comes out clean.
- Cool in the pan for 10 minutes.
- Invert onto a serving plate and cool completely before serving.
Tips & Substitutions
To enhance the flavor, consider toasting the pecans before adding them to the batter. If you need a lighter version, you can substitute half of the butter with unsweetened applesauce. Make sure to cream the butter and cream cheese until they are light and fluffy for the best texture. For a twist, try adding a teaspoon of almond extract along with the vanilla.
Serving Suggestions
This Cream Cheese and Pecan Pound Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an elegant touch, serve it with fresh berries or a light fruit compote. It also makes a delightful accompaniment to coffee or tea, perfect for afternoon gatherings or dessert tables.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. If you'd like to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. Thaw frozen cake in the refrigerator overnight before serving, and enjoy it at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese And Pecan Pound Cake contains roughly 536 calories, with 9g protein, 54g carbohydrates, and 29g fat. It is a good source of protein (18% of the Daily Value), vitamin A (18% of the Daily Value), and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 508mg per serving (22% of the Daily Value).
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 pound cake?
Yes, you can substitute chopped walnuts or almonds for the pecans if you prefer. Each nut will impart its unique flavor, so feel free to experiment based on your taste preferences.
What can I do if my cake sinks in the middle?
A sinking cake usually indicates that it was underbaked or the oven temperature was too low. Ensure you bake it until a toothpick inserted in the center comes out clean, and check your oven calibration to maintain the correct temperature.
How can I make this cake more festive for holidays?
To make it more festive, consider adding spices like cinnamon or nutmeg to the batter. You can also drizzle a simple icing made of powdered sugar and milk over the cooled cake or top it with seasonal fruits or a sprinkle of powdered sugar for a beautiful presentation.
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).