Ingredients for Pecan Chocolate Chip Pound Cake
- 2 cups granulated sugar
- 1 cup (2 sticks) softened unsalted butter
- 4 large eggs
- 1 teaspoon almond extract
- All Purpose Flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- Miniature Semisweet Chocolate Chips
- 1 cup pecan halves (or more, to taste)
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How to Make Pecan Chocolate Chip Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan. Sprinkle pecans evenly across the bottom of the pan.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon almond extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 2 cups semi-sweet chocolate chips.
- Carefully pour the batter over the pecans in the prepared pan.
- Bake for 1 hour and 40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
162g
Fat
61g
Carbs
20g
