Ingrédients pour 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
Cuisinez plus intelligemment avec Sous, votre compagnon de cuisine
Il vous manque un ingrédient pour cette recette de Butter Pecan Pound Cake ? Besoin d'un accord mets-vins parfait ou d'une idée d'accompagnement sain ? Ne devinez plus, demandez à Sous ! Votre sous-chef alimenté par l'IA est prêt à vous aider à échanger des ingrédients, à ajuster les portions et à découvrir des astuces de saveur en quelques secondes.
Comment préparer 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!
Informations nutritionnelles (Approximatif par portion)
Sodium
15 g
Sucre
146g
Matières grasses
29g
Glucides
18g
