Pecan Streusel Pound Cake | Moist, Buttery & Irresistibly Nutty!

Pecan Streusel Pound Cake – A Southern-Inspired Slice of Heaven!
Moist, buttery, and packed with warm, nutty flavor, this Pecan Streusel Pound Cake is a true showstopper. Each bite delivers a perfect balance of rich pound cake and a sweet, crunchy pecan streusel ribbon swirled throughout. Topped with a golden crust and hints of cinnamon and brown sugar, this cake is as beautiful as it is delicious.

Whether you’re serving it for brunch, dessert, or a holiday gathering, this cake is guaranteed to impress. The toasted pecans add an irresistible crunch while the streusel melts into pockets of sweet goodness. Pair it with a cup of coffee or a scoop of vanilla ice cream for an extra special treat!

Features You’ll Love:
• Tender, moist pound cake with buttery richness
• Irresistible pecan streusel layer with cinnamon and brown sugar
• Perfect for gifting, gatherings, or anytime indulgence

Bake it once, and it’ll become a forever favorite on your dessert table!

Directions:
4 Cups all purpose flour, sifted
1 lb. Salted butter, softened 16 oz. (2 bars or 4 sticks). For best results use Kerry Gold or
New Zealand grass fed butter. Costco has an awesome deal.
1 Tbsp pure vanilla extract (I usually let this over flow a tad) or 1 whole vanilla bean
split and scraped. Sometimes I add a little extra
1 tsp almond extract
6 large eggs. Farm fresh is best if you can get them.
¾ cup whole milk or buttermilk
Directions:
Preheat oven to 300*F. Butter and flour a bundt cake pan. Coat the pan well with butter,
add flour and roll around the pan until coated. Tap to remove excess flour.
Using and stand mixer with the whisk attachment, whisk together the butter, vanilla /
vanilla bean and almond extracts. Whip for 5 minutes on medium-high. I like to use 6 on
the speed setting.
Switch to the paddle attachment. Add the sugar gradually beating on medium (speed 4)
until light yellow in color. Around 5 minutes.
Add eggs 1 at a time beating well after each addition. Scrape sides of bowl as needed.
Lower the speed of the mixer to stir speed and add the flour alternately with the milk,
beginning and ending with flour. Stop and scrape sides of the bowl occasionally.
After all has been added, beat for 1-2 minutes until the flour has fully incorporated.
Spread evenly into prepped bundt pan and bounce on counter if needed.
Place into the oven and bake for 1hr and 30-45 minutes or until toothpick inserted comes
out clean
Cool for 15 minutes, then remove from pan
Completely cool on wire rack
Dust with powdered sugar if you like

Alternate Recipe Option:
Pecan Streusel Filling
¾ cup firmly packed dark brown sugar or light brown sugar if you don't have dark
6 Tbsp butter Kerry Gold or New Zealand grass fed butter. Both at Costco
1 Tbsp of cinnamon (I tend to add a bit more)
1 cup pecans, chopped
Place all ingredients in mixer bowl, attach flat beater to mixer, using speed 2 mix util
crumbly, about 1 minute.
Pour 2/3 of batter into bundt pan and level off, crumble 2/3 of the of the pecan filling
over batter. Add the remaining batter, level out and add remaining pecan filling.
Bake using the instructions above.
Times vary due to temperatures in various ovens.

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