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.
Nutrition & Diet Analysis (per serving)
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).
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).