Pecan-Chocolate Chip Pound Cake
A rich, moist pound cake featuring the warm crunch of pecans and the indulgent sweetness of mini semi-sweet chocolate chips. Its tender crumb and aromatic almond flavor make it perfect for special occasions or a delightful teatime treat, appealing to both nut lovers and chocolate aficionados alike.
Ingredients
Instructions
- In a large mixing bowl, beat sugar, softened butter, eggs, and almond extract on low just until mixed. Then beat on high speed for 5 minutes, scraping the bowl occasionally.
- In a separate bowl, combine flour, baking powder, and salt.
- On low speed, add the flour mixture alternately with milk, mixing just until blended.
- Fold in the mini semi-sweet chocolate chips.
- Sprinkle chopped pecans in the bottom of a greased and floured 10-inch tube pan.
- Carefully pour the batter over the pecans.
- Bake at 325°F for 1 hour and 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake for 20 minutes in the pan before removing to a wire rack to cool completely.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you’re short on almond extract, vanilla extract can be a good substitute. To enhance the nutty flavor, toast the pecans briefly before adding them to the batter. Make sure the butter is softened but not melted for the perfect consistency.
Serving Suggestions
This Pecan-Chocolate Chip Pound Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. It also makes a great breakfast treat alongside a cup of coffee or tea. Serve with a side of Herbed Green Beans to balance the sweetness if enjoying it as part of a meal.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in the microwave for 10-15 seconds or enjoy it chilled straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan-Chocolate Chip Pound Cake contains roughly 541 calories, with 9g protein, 77g carbohydrates, and 22g fat. It is an excellent source of vitamin C (22% of the Daily Value) and iron (21% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 806mg per serving (35% 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 regular chocolate chips instead of mini chocolate chips?
Yes, you can substitute regular semi-sweet chocolate chips for mini chocolate chips. Just keep in mind that the larger chips may alter the texture slightly, so be sure to distribute them evenly throughout the batter.
What can I use if I don't have almond extract?
If you're out of almond extract, vanilla extract is a suitable substitute that will still provide a lovely flavor. You can also experiment with other extracts, like hazelnut or even a splash of orange zest for a unique twist.
How do I know when the cake is done baking?
To check if the pound cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. If it comes out wet with batter, continue baking for an additional 5-10 minutes, checking frequently.
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).