My father just loves nuts and anything butterscotch flavored, so I'm always on the lookout for recipes that combine these two favorites of his (and mine as well). I altered a cream cheese pound cake recipe to come up with this butterscotch pecan version, and I think it's even tastier than the original. For more intense brown sugar fIavor, use dark instead of light brown sugar. I've also substituted walnuts for pecans with great results. —Lisa Varner, El Paso, Texas
Butterscotch Pecan Pound Cake
Updated on Feb. 21, 2024
Butterscotch Pecan Pound Cake
Prep Time
20 min
Cook Time
1 hour 45 min
Yield
16 servings
Ingredients
- 1-1/2 cups butter, softened
- 1 package (8 ounces) cream cheese, softened
- 3 cups packed brown sugar
- 6 large eggs, room temperature
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1-1/2 cups chopped pecans
- 1 cup butterscotch chips
- Confectioners' sugar, optional
Directions
- Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
- In a large bowl, cream butter, cream cheese and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt and baking powder; gradually add to creamed mixture. Stir in pecans and butterscotch chips. Transfer to prepared pan.
- Bake until a toothpick inserted in center comes out clean, about 1-3/4 hours. Cool in pan for 5 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar before serving.
Nutrition Facts
1 piece: 625 calories, 36g fat (19g saturated fat), 130mg cholesterol, 408mg sodium, 70g carbohydrate (50g sugars, 2g fiber), 8g protein.
Loading Popular in the Community
Loading Reviews
