toasted butter pecan cream cheese pound cake
I made this cake for a recent Reunion. Every one wanted to have a taste. It did not disappoint. It really did rise to the occasion. It was bursting with flavor from the use of 2 pounds of toasted pecans used in both the cake & frosting. The butter pecan flavoring really enhanced & elevated the flavors of the cake. The cake was so tall that it rose above the top of the 16 cup capacity cake pan during baking. It was already full of flavor then by adding the toasted pecans in the frosting before frosting the cake with the butter pecan flavors, it really anchored the flavors.
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yield
12 -16 DEPENDING ON PORTION SIZE
prep time
45 Min
cook time
1 Hr 35 Min
method
Bake
Ingredients For toasted butter pecan cream cheese pound cake
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8 ozcream cheese,softened to room temperature
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2 stickbutter softened
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1 stickimperial margarine, softened
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1 cbrown sugar, firmly packed
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2 cwhite granulated sugar
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1 smbox butterscotch instant pudding
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1 1/2 Tbspbutter pecan flavor
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1 Tbspbutter extract
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2 tspvanilla bean paste or extract
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3 1/2 cwhite lily all purpose flour
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2 cchopped pecans toasted
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6 lgeggs room temperature
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1 Tbspbaking powder
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1 cevaporated milk
- EASY TOASTED BUTTER PECAN FROSTING
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2 canvanilla frosting or cream cheese
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1/2 cancanned salted caramel frosting
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2 ctoasted chopped pecans
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1 Tbspbutter pecan extract flavoring
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1/3-1/2 cpowdered sugar, optional
How To Make toasted butter pecan cream cheese pound cake
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1Using toasted pecans instead of fresh out of the bag, REALLY ENHANCES THE NUTTY PECAN FLAVOR. PLACE PECANS FOR BOTH THE CAKE & FROSTING ON A SHALLOW BAKING SHEET IN A SINGLE LAYER IN PREHATED 350 DEGREE OVEN AND TOAST FOR 10 TO 15 MINUTES. Remove from oven & allow to cool. LOWER OVEN TEMPERATURE TO 325 DEGREES F FOR THE CAKE. -
2This recipe requires a large capacity Bundt pan. Mine was 16 cup, or you may want to divide batter into 2 smaller pans. Preheat oven to 325 degrees F. This is the Butter pecan flavoring I used.
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3Cream the butter, margarine and cream cheese together in mixing bowl until creamy and smooth. Add both sugars and beat until no visible grains are visible in batter. At least 10 minutes.
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4Add eggs one at a time and beat well after each addition.
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5Sift flour and baking powder & butterscotch pudding into a medium size bowl. Add about 1/3 of cake flour mixture to cake batter alternately with milk, in 3 intervals, until all the flour and milk has been added to batter. Then add in the butter pecan, butter & vanilla Bean paste or extract and beat until blended together.
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6Prepare cake pan by spraying generously with Bakers Joy, or grease pan with butter and dust lightly with flour. Pour cake batter into cake pan, leaving at least 1 1/2 to 2 inches from top of pan.
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7Place in preheated 325 degree F. oven and bake for 1 1/2 hours or until tooth pick inserted in center comes out clean.
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8Remove from oven and allow cake to sit in pan about 10 minutes then invert onto a wire rack and allow to cool completely. Notice how cake rose above top of cake pan.
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9Prepare the frosting by combining all of the frosting ingredients except the powdered sugar in a medium size bowl. Use powdered sugar only if frosting is not stiff enough to adhere to cake. When cake is completely cooled, frost cake, and garnish top of cake with additional nuts if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for TOASTED BUTTER PECAN CREAM CHEESE POUND CAKE:
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