Pecan-Cream Cheese-Butterscotch Pound Cake
A rich, moist pound cake with a delightful combination of pecans, butterscotch chips, and cream cheese, perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Cream butter, cream cheese, and sugar together until well blended.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Gradually add flour and mix until just combined.
- Fold in chopped pecans and butterscotch chips.
- Pour batter into a greased tube pan.
- Bake at 325°F (163°C) for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For best results, ensure your cream cheese and butter are at room temperature before creaming. If you prefer a nut-free version, simply omit the pecans or walnuts and consider adding shredded coconut for texture. You can also substitute the butterscotch chips with chocolate chips or caramel bits for a different flavor profile.
Serving Suggestions
This rich pound cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries can enhance its sweetness and add a refreshing contrast. It also makes a delightful dessert alongside a cup of coffee or tea, perfect for afternoon gatherings or dessert after dinner.
Storage & Reheating
Once cooled, store the pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature or warm slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan-Cream Cheese-Butterscotch Pound Cake contains roughly 953 calories, with 11g protein, 59g carbohydrates, and 74g fat. It is an excellent source of dietary fiber (24% of the Daily Value) and protein (23% of the Daily Value), and a good source of iron and calcium. It also contributes 7g 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?
Absolutely! While pecans and walnuts are traditional, you can use any nut you enjoy, such as almonds or hazelnuts. Just be sure to chop them finely to ensure even distribution throughout the cake.
What should I do if my cake sinks in the middle?
A sinking cake can result from over-mixing the batter or adding too much leavening agent. To avoid this, mix until just combined and ensure your baking powder is fresh. Additionally, avoid opening the oven door too early during baking.
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. It's often even better the next day as the flavors meld together. Just make sure to store it properly to maintain its moisture and flavor.
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).