Zutaten für Butter Pecan Pound Cake
- Yellow Cake Mix
- Coconut Pecan Frosting
- Water
- Vegetable Oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1 cup chopped pecans
- 1 cup (2 sticks) softened unsalted butter
- 1 3/4 cups granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cleverer kochen mit Sous, Ihrem Küchenbegleiter
Fehlt Ihnen eine Zutat für dieses Butter Pecan Pound Cake? Brauchen Sie eine perfekte Weinbegleitung oder eine Idee für eine gesunde Beilage? Raten Sie nicht – fragen Sie Sous! Ihr KI-gestützter Sous-Chef hilft Ihnen in Sekundenschnelle, Zutaten auszutauschen, Portionsgrößen anzupassen und Geschmackstipps zu entdecken.
Zubereitung von Butter Pecan Pound Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch tube pan (Bundt pan).
- Sprinkle the bottom of the pan with 1/4 cup powdered sugar.
- Evenly distribute 1 cup chopped pecans over the powdered sugar.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 3/4 cups granulated sugar until light and fluffy (about 4 minutes).
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan over the sugar and pecans.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving and enjoy!
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
15 g
Zucker
146g
Fett
29g
Kohlenhydrate
18g
