Buttery Pound Cake Recipe

Name: Buttery Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 1/3 cup brown sugar, packed and divided; 1/3 cup chopped pecans, toasted; 1 teaspoon cinnamon; 1 teaspoon ground nutmeg; 3/4 cup plus 2 tablespoons butter, softened and divided; 1 1/2 cups sugar; 3 eggs; 3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 1/2 cups sour cream; 2 teaspoons vanilla extract, divided; 1 1/2 cups apple, peeled cored and thinly sliced; 2 tablespoons milk

Servings: persons

1/2 cup plus 1/3 cup brown sugar, packed and divided
1/3 cup chopped pecans, toasted
1 teaspoon cinnamon
1 teaspoon ground nutmeg
3/4 cup plus 2 tablespoons butter, softened and divided
1 1/2 cups sugar
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sour cream
2 teaspoons vanilla extract, divided
1 1/2 cups apple, peeled cored and thinly sliced
2 tablespoons milk

1
Combine 1/3 cup brown sugar, pecans, cinnamon and nutmeg in a small bowl; set aside.
2
Gradually add 1 1/2 cups sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow dissapears.
3
Combine flour, baking powder, baking soda and salt in another bowl. Add sour cream and flour mixture alternately to butter mixture, beginning and ending with flour mixture; beat at low speed after each addition just until mixture is blended. Stir in one teaspoon vanilla.
4
Spoon half of batter into a greased and floured 12-cup Bundt pan. Arrange apple slices over batter, then spoon half of brown sugar mixture over apples; gently press into batter. Top with remaining batter, then sprinkle with remaining brown sugar mixture.
5
Bake at 350u00b0 for one hour or until a toothpick inserted in center comes out clean. Cool in pan on wire rack.
6
Heat 2 tablespoons butter in a small saucepan over medium heat until butter starts to brown. Remove from heat and stir in remaining 1/2 cup brown sugar, milk and one teaspoon vanilla. Stir until smooth; drizzle glaze evenly over cake.

1435

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup plus 1/3 cup brown sugar, packed and divided, 1/3 cup chopped pecans, toasted, 1 teaspoon cinnamon, 1 teaspoon ground nutmeg, and more.

Yes, Buttery Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttery Pound Cake

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