Pecan Cream Pound Cake with THE BEST Pecan Cream Cheese Frosting

Step 1

Bring all ingredients to room temperature. Preheat oven to 325 degrees Grease and flour a 10-inch bundt pan; set aside.

Step 2

"Creaming" is a very important step in most cakes, especially pound cakes, so take care to follow these instructions carefully: In a large bowl or stand mixer beat butter at medium speed for 1 minute. Gradually add sugar, beating at medium speed, until light, fluffy and

Step 3

very pale yellow in color (about 5 minutes). When the mixture has almost doubled in size,

Step 4

everything's been properly creamed.

Step 5

Add eggs, one at a time, beating well after each.

Step 6

Sift together flour, baking soda and salt in a separate bowl; set aside.

Step 7

Combine sour cream, half-and-half and extracts then mix well; set aside.

Step 8

Alternately add flour mixture and sour cream mixture to mixing bowl with butter/sugar, mixing at low speed until combined, beginning and ending with flour mixture.

Step 9

Pour batter into prepared pan and bake at 325 degrees for 1 hour and 15-30 minutes or until toothpick inserted in the center comes out clean.

Step 10

Cool in pan, then invert onto a serving plate. Frost with THE BEST Pecan Cream Cheese Frosting. Cover and refrigerate up to 4-5 days. Allow cake to come to room temperature before serving for best results.

Step 11

OPTIONAL but completely, totally and absolutely worth it: Toast pecans in a large skillet over medium-high heat until fragrant and slightly browned. Remove pecans from skillet to cool completely.

Step 12

Allow cream cheese and butter to come to room temperature and soften.

Step 13

Using an electric mixer, beat cream cheese and butter until creamy and well combined.

Step 14

Add vanilla extract, salt and powdered sugar then continue mixing on low speed until smooth and creamy.

Step 15

Fold in pecans.

Step 16

Frost cake then refrigerate to store. Allow frosted cake to set out a few hours before serving if possible for the best taste!