A cake as luscious as the name implies!
Butter Pecan Pound Cake is perfect butter pound cake studded with pecans in every bite!
“Omg how dare you say butter if you’re a vagannnnnnnnnn”
Believe it or not there’s this thing called “vegan butter” that we use for all of our bakes
Melted Vegan Butter and Sugar Pecan Glaze for the topping is what brings this one to life!
Sometimes I say, “You can certainly skip the icing altogether”
But not this time! In fact I was wishing for MORE icing!
My Bakery Style Yellow Cake recipe is the canvas for this one today
Just be sure to use the all vegan butter version for a true butter pecan!
*See notes for success on that recipe post
Notes for Success:
Butter Emulsion from OliveNation is a really great way to boost the butter flavor in your recipes!
While you can of course leave it out with no changes to the recipe, It may be worth checking out! *not sponsored
Sugar Free Baking is definitely on option with this recipe! Read more about it here!
Monk fruit is my favorite sugar substitute but I only replace half the amount of granulated sugar in the recipe
I find that replacing all the sugar in a recipe with a sugar substitute changes the texture too much and also dries out the cake
Gluten Free flour works great with this recipe
While I am not an avid gluten free baker I have learned that by allowing the batter to sit for about 30 minutes before baking will help the final texture
As well as baking for an additional 10 to 20 minutes longer than the recipe specifies *this time is dependent upon the size of the pans you are using
This recipe makes1 standard loaf pans or 3- 7″ round layers
Alternatively you can bake the entire batter in a 9″ x 13″ pan for a single layer sheet cake style poke cake!
Butter Pecan Pound Cake
Ingredients
- 1 Recipe Yellow Cake
- 1 cup lightly toasted pecans (115g)
- 2 teaspoons Butter Emulsion *see notes
For the Icing
- 1 cup Confectioner's Sugar 120g
- 3 Tbs Melted Vegan Butter 45g
- 1 teaspoon Vanilla Extract
- 0-3 Tbs Plant Milk *to thin to desired consistency
- ¾ cup Lightly toasted pecans (85g)
Instructions
- Prepare the yellow cake recipe according to the instructions on that recipe post *BE SURE TO USE THE ALL BUTTER VERSION rather than half oil/half butter *read the notes for success on that post
- Preheat the oven to 350F & grease a standard loaf pan
- When mixing the cake recipe be sure to add the butter extract and then fold in the pecans last
- Bake in the preheated oven & it will take closer to 40 minutes & I lowered the temperature to 325F for the last 15 minutes of baking to ensure it did not get too dark, check at 30 minutes, when a toothpick inserted comes out clean it is done
- Cool in the pan then flip it out onto a cooling rack while you prepare the glaze
- Whisk the sifted confectioners sugar with the melted vegan butter, vanilla extract & the plant milk if needed to get to a slightly thin but also drippy icing
- Pour the icing on top of the still warm loaves and let it drip down the sides
- Refrigerating for a few minutes will slow it down & solidify the butter making the icing stay in place
Notes
Monk fruit is my favorite sugar substitute but I only replace half the amount of granulated sugar in the recipe I find that replacing all the sugar in a recipe with a sugar substitute changes the texture too much and also dries out the cake Gluten Free flour works great with this recipe Storage Butter Pecan Pound Cake can stay at room temperature for up to 3 days, wrapped loosely to prevent drying. Be careful of very hot & humid climates through as this will promote faster molding! Refrigerate for longer storage up to 1 week OR freeze *UN ICED for up to 2 months