Butter Pecan Pound Cake

Ingredients

For The Pecan Pound Cake

• 1½ cups pecans, chopped
• 1½ cups butter, room temperature
• 8 ounce cream cheese, room temperature
• 3 cups brown sugar, packed
• 6 eggs, room temperature
• 3¼ cups cake flour
• 1½ teaspoons vanilla

For The Frosting

• 8 ounce cream cheese
• ½ cup butter
• 3 cups powdered sugar
• 1 teaspoon vanilla
• 2 cups chopped pecans, for garnish, optional

Instructions

• Preheat oven to 325° and spray a 10 inch tube pan with nonstick cooking spray and lightly coat with flour.

For The Pound Cake

• Sprinkle ½ cup chopped pecans in the bottom of the prepared pan.
• In a large bowl, mix together cream cheese and butter until smooth then add brown sugar and mix until light and fluffy, approximately 4-5 minutes.
• Add in eggs one at a time and mix well after adding each egg.
• Fold in flour until just combined. Don’t overmix.
• Gently mix in vanilla and the remaining cup of pecans.
• Use a large spoon to drop batter into prepared tube pan. Place on a baking sheet.
• Bake for 90 minutes or until toothpick inserted in the center comes out clean.
• Remove from oven and let cool for 15 minutes before transferring cake to a wire rack to cool completely.

For The Frosting

• In a medium bowl, mix together cream cheese and butter until smooth. Add powdered sugar 1 cup at a time and mix well. Add vanilla and mix on low until fully incorporated.
• Frost cake once it has completely cooled. Garnish with chopped pecans around the edges of cake, if desired.

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