Description
This Pecan Pie Pound Cake combines rich, buttery pound cake with a luscious pecan pie filling swirled throughout. With toasted pecans and a moist, flavorful crumb enhanced by vanilla and almond extracts, this cake is a perfect indulgent dessert for gatherings. The layered approach with pecans and pie filling creates a delightful texture and taste experience.
Ingredients
Scale
Cake
- 3 cups all-purpose flour (360 grams)
- ½ teaspoon kosher salt
- ½ teaspoon baking powder (2 grams)
- 1 cup buttermilk (227 grams, room temperature)
- 2 teaspoons pure vanilla extract (8 grams)
- 1 teaspoon almond extract (4 grams)
- 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
- ½ cup vegetable shortening (92 grams, ½ stick)
- 3 cups granulated sugar (600 grams)
- 5 large eggs (250 grams, room temperature)
Pie Filling
- 3 large eggs (150 grams)
- ½ cup granulated sugar (100 grams)
- ¼ cup dark brown sugar (53 grams)
- â…› teaspoon kosher salt
- 3 tablespoons unsalted butter (42 grams, melted)
- ½ lemon (juiced)
- 2 cups toasted rough-chopped pecans (228 grams, divided)
Instructions
- Preheat Oven Preheat your oven to 350°F (177°C) and position the rack in the middle-low area to ensure even baking.
- Prepare Pans Spray two loaf pans with nonstick spray. Make parchment paper slings by cutting pieces long enough to hang over edges by 2 inches and wide enough to fit inside the pans. Create two crisscross pieces per pan and spray the top of the parchment with nonstick spray. Alternatively, you can butter and flour the pans or use baking flour spray.
- Mix Dry Ingredients In a large bowl, whisk together the flour, salt, and baking powder. Set aside.
- Mix Wet Ingredients In a large measuring cup, combine the buttermilk, vanilla extract, and almond extract. Stir thoroughly.
- Cream Fats Using a stand mixer with paddle attachment, cream the unsalted butter and vegetable shortening together for 2 minutes until smooth and fluffy.
- Add Sugar Gradually add the granulated sugar to the fat mixture, about ¼ cup at a time, beating for about 3 minutes until the mixture is pale yellow, creamy, and fluffy.
- Add Eggs Add the 5 large eggs one at a time, beating well after each addition to ensure full incorporation.
- Incorporate Flour and Buttermilk Alternate adding the flour mixture and the buttermilk mixture to the butter mixture, beginning and ending with the flour. Mix just until no dry flour remains, being careful not to overmix. Set aside while preparing the filling.
- Make Pie Filling In a medium saucepan, whisk the 3 eggs until foamy. Add both granulated and brown sugars, salt, and melted butter. Place over medium-low heat and stir frequently until the mixture is hot to the touch but not boiling. Remove from heat, then stir in the lemon juice and half of the chopped pecans.
- Assemble Base Layers Pour one-quarter of the cake batter into each prepared loaf pan. Sprinkle one-quarter of the remaining pecans evenly over the batter in each pan. Pour one-quarter of the pie filling over the pecan layer in each pan. Use a thin knife to gently swirl the filling into the batter for a marbled effect.
- Add Middle Batter Layer Divide the remaining cake batter evenly and spread it over the pecan and pie filling layers in each pan.
- Top Layers Finish each cake by topping with half of the remaining pecans and half of the remaining pie filling, swirling gently if desired.
- Bake Bake the cakes side by side at 350°F for 1 to 1½ hours. Rotate the pans after 1 hour and cover loosely with foil to prevent over-browning. Start checking doneness at 70 minutes by inserting an instant-read thermometer (target 210°F internal temperature) or a toothpick, which should come out clean when done.
- Cool Remove the pans from oven and allow cakes to cool on a rack for 15 minutes. Use the parchment slings to carefully lift the cakes out of the pans and cool completely on the rack before slicing.
Notes
- Using parchment slings helps lift the cakes out cleanly without breaking.
- Be careful not to overheat the pie filling to avoid scrambling the eggs.
- Swirling the pie filling through the batter creates a marbled look and flavor combination.
- Rotate pans during baking for even cooking and cover with foil to prevent excessive browning.
- Check doneness carefully starting at 70 minutes to avoid overbaking and dryness.
