There is currently an abundance of pecans on our little farm. Even after the squirrels got their share, there are still plenty of pecans on the ground waiting to be collected. With pecans freshly shelled, there couldn’t be a better time to make a Pecan Pound Cake.
When the weather gets chilly, don’t you find yourself craving more rich foods? After being out in the cold, nothing could be better than a hot drink and a substantial slice of cake to just set things right again. If you have a slice of cake, you want to feel like you actually ate something. Have no fear, this Pecan Pound Cake will do exactly that.
Pecan Pound Cake Recipe
Ingredients
3 cups sifted all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 cup unsalted butter (at room temperature)
2 1/2 cup sugar
5 large eggs (at room temperature)
2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 1/2 c chopped pecans toasted
1/4 c whole fat Greek yogurt
3/4 c whole milk
Method
- Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan.
- Mix dry ingredients together, except for sugar. Set aside.
- Cream butter and sugar together on medium speed until light and fluffy.
- Add eggs one at a time, mixing well after each one.
- Whisk together yogurt and whole milk in a measuring cup
- Alternatively add flour and milk mixture. Mix until everything is combined.
- Bake for 80 mins. Let pan sit for 10 mins. Run a knife around the edge of the pan to loosen any stuck bits of the cake. Flip to remove from pan. Cool completely.
