tasty tales kitchen

menu icon
search icon
×

Brown Butter Apple Pecan Pound Cake Delight

· by ·

WANT TO SAVE THIS RECIPE?

If you crave a sweet treat that warms your heart, try my Brown Butter Apple Pecan Pound Cake! This cake brings together rich brown butter, fresh apples, and crunchy pecans in each bite. It’s simple to make and perfect for any occasion. I’ll share tips, variations, and storage secrets to help you bake this delightful dessert with ease. Ready to impress your taste buds? Let’s get started!

- 1 cup unsalted butter (2 sticks), browned - 1 ½ cups granulated sugar - 3 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour, sifted - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - 2 cups apples, peeled and diced (approximately 2 medium apples) - 1 cup pecans, chopped - ½ cup sour cream or Greek yogurt, at room temperature Brown butter gives this cake a rich taste. You will need unsalted butter to control salt levels. Use granulated sugar for sweetness. Eggs help bind the cake, while vanilla adds flavor. Sifted all-purpose flour is key for a light texture. Baking powder and baking soda help the cake rise. Salt and cinnamon bring out the flavors. Fresh apples add moisture and sweetness, while pecans give crunch. Sour cream or Greek yogurt keeps the cake moist. If you need alternatives, here are some ideas: - Use salted butter if you don’t have unsalted butter. Just cut back on added salt. - Brown sugar can replace granulated sugar for a deeper flavor. - You can swap eggs for ¼ cup of unsweetened applesauce for a vegan option. - For a gluten-free version, use a gluten-free flour blend. - Plain yogurt can stand in for sour cream if needed. These swaps can help you adapt the recipe based on what you have at home. When picking apples, look for firm, shiny skins. Avoid any with bruises or soft spots. Varieties like Granny Smith or Honeycrisp work well for baking. For pecans, choose ones that smell fresh and nutty. Check for any signs of mold or rancidity. You can also toast pecans to enhance their flavor before adding them to the batter. This step adds a lovely crunch and nutty taste to your cake. To make brown butter, start with unsalted butter. Place one cup of butter in a medium saucepan. Heat it over medium heat. Watch closely as it melts. Stir regularly until it turns a deep golden brown. This will take about 5-7 minutes. The rich, nutty smell means it is ready. Once browned, take it off the heat and let it cool slightly. In a large bowl, mix the cooled brown butter with granulated sugar. Whisk them until smooth. Add three large eggs, one at a time. Make sure to mix well after each egg. Then, add one teaspoon of pure vanilla extract. In another bowl, combine two cups of sifted flour, baking powder, baking soda, salt, and ground cinnamon. Mix these dry ingredients well. Gradually add the dry mix to the wet mix. Alternate with half a cup of sour cream or Greek yogurt. Start and end with the dry mix. Gently stir until just combined. Be careful not to overmix. Finally, fold in two cups of diced apples and one cup of chopped pecans. Once your batter is ready, pour it into a greased and floured 9x5 inch loaf pan. Use a spatula to smooth the top. Preheat your oven to 350°F (175°C). Bake the cake for 50-60 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, it is done. If the top browns too fast, cover it lightly with foil. After baking, let the cake cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. To make brown butter, heat unsalted butter in a pan. Stir it often. Watch for a golden color and nutty smell. This takes about 5-7 minutes. If it smokes, lower the heat. Remove it from the heat when ready. Let it cool slightly before mixing it with sugar. This step adds a rich flavor to your cake. To keep your cake moist, use room temperature eggs and sour cream. This helps blend the ingredients better. Also, don’t overmix the batter. Fold in the apples and pecans gently. This keeps the cake light and fluffy. Bake it until a toothpick comes out clean. If it’s dry, you overbaked it. Avoid common pitfalls to ensure success. Here are a few: - Not measuring ingredients: Use proper measuring cups. This matters for the cake’s texture. - Skipping the sifting step: Sifting flour helps keep the cake light. - Not preheating the oven: Always preheat for even baking. - Overmixing the batter: This can lead to a dense cake. - Not checking for doneness: Use a toothpick to test. If it comes out clean, it’s done. By following these tips, you'll create a delightful Brown Butter Apple Pecan Pound Cake. Enjoy the process and the tasty outcome! {{image_4}} You can change up the flavor of your pound cake easily. Try adding dried cranberries or raisins for a sweet twist. Chopped chocolate or toffee bits can add a rich touch. For a nutty flavor, consider walnuts or almonds instead of pecans. You can use pears instead of apples for a unique taste. The possibilities are endless; just keep the texture in mind. To make this cake gluten-free, use a 1:1 gluten-free flour blend. This will keep the cake soft and moist. For a dairy-free option, swap the butter for coconut oil and use almond milk in place of sour cream. This change will still give you a tasty cake. Just ensure your baking powder is gluten-free as well. Serving is just as important as baking. Dust the top with powdered sugar for a pretty look. You can dress it up with apple slices and extra pecans for fun. Serve it warm with whipped cream or vanilla ice cream for a special treat. Drizzle some caramel sauce on top for added sweetness. Each of these ideas can make your pound cake shine! To keep your Brown Butter Apple Pecan Pound Cake fresh, wrap it well. Use plastic wrap or aluminum foil. This helps keep moisture in and air out. Store it in a cool, dry place. If you want it to last longer, consider refrigerating it. Just remember to wrap it tightly to avoid dryness. This cake will last about 3-4 days at room temperature. In the fridge, it can last up to a week. If you want to freeze it, slice it first. Wrap each slice in plastic wrap and place them in a zip-top bag. It can stay good in the freezer for about 2-3 months. When you're ready to eat, just thaw it in the fridge overnight. For the best taste, reheat your pound cake gently. Use the microwave for 10-15 seconds per slice. This warms it without drying it out. You can also warm it in the oven at 350°F for about 5-10 minutes. Serve it warm for a cozy treat, and maybe add a scoop of ice cream on top! Yes, you can use other nuts. Walnuts or almonds work well. They add a nice crunch. Just chop them up like pecans and fold them in. You can use natural sweeteners like honey or agave. They will change the texture a bit. Start with less and taste as you mix. The cake is done when a toothpick comes out clean. Check around the 50-minute mark. If it is still wet, bake a bit longer. Yes, you can make cupcakes! Just fill each cupcake liner with batter. Bake for about 20-25 minutes. Watch them closely to avoid overbaking. Slice the pound cake and serve it warm or at room temp. Dust it with powdered sugar for style. Add fresh apple slices or whipped cream for a treat. This blog post covered making a delicious Brown Butter Apple Pecan Pound Cake. We explored key ingredients, helpful substitutions, and tips for choosing fresh apples and pecans. You learned step-by-step instructions for preparing and baking the cake, along with tips for perfect results. We also discussed variations, storage methods, and answers to common questions. Baking is a fun way to show your creativity. Enjoy making this cake and sharing it with others!

Ingredients

Key Ingredients for Brown Butter Apple Pecan Pound Cake

  1. 1 cup unsalted butter (2 sticks), browned
  2. 1 ½ cups granulated sugar
  3. 3 large eggs, at room temperature
  4. 1 teaspoon pure vanilla extract
  5. 2 cups all-purpose flour, sifted
  6. 1 teaspoon baking powder
  7. ½ teaspoon baking soda
  8. ½ teaspoon salt
  9. 1 teaspoon ground cinnamon
  10. 2 cups apples, peeled and diced (approximately 2 medium apples)
  11. 1 cup pecans, chopped
  12. ½ cup sour cream or Greek yogurt, at room temperature

Brown butter gives this cake a rich taste. You will need unsalted butter to control salt levels. Use granulated sugar for sweetness. Eggs help bind the cake, while vanilla adds flavor. Sifted all-purpose flour is key for a light texture. Baking powder and baking soda help the cake rise. Salt and cinnamon bring out the flavors. Fresh apples add moisture and sweetness, while pecans give crunch. Sour cream or Greek yogurt keeps the cake moist.

Substitutions for Common Ingredients

If you need alternatives, here are some ideas:

  1. Use salted butter if you don’t have unsalted butter. Just cut back on added salt.
  2. Brown sugar can replace granulated sugar for a deeper flavor.
  3. You can swap eggs for ¼ cup of unsweetened applesauce for a vegan option.
  4. For a gluten-free version, use a gluten-free flour blend.
  5. Plain yogurt can stand in for sour cream if needed.

These swaps can help you adapt the recipe based on what you have at home.

Tips for Selecting Fresh Apples and Pecans

When picking apples, look for firm, shiny skins. Avoid any with bruises or soft spots. Varieties like Granny Smith or Honeycrisp work well for baking. For pecans, choose ones that smell fresh and nutty. Check for any signs of mold or rancidity. You can also toast pecans to enhance their flavor before adding them to the batter. This step adds a lovely crunch and nutty taste to your cake.

Step-by-Step Instructions

Preparing the Brown Butter

To make brown butter, start with unsalted butter. Place one cup of butter in a medium saucepan. Heat it over medium heat. Watch closely as it melts. Stir regularly until it turns a deep golden brown. This will take about 5-7 minutes. The rich, nutty smell means it is ready. Once browned, take it off the heat and let it cool slightly.

Mixing Dry and Wet Ingredients

In a large bowl, mix the cooled brown butter with granulated sugar. Whisk them until smooth. Add three large eggs, one at a time. Make sure to mix well after each egg. Then, add one teaspoon of pure vanilla extract. In another bowl, combine two cups of sifted flour, baking powder, baking soda, salt, and ground cinnamon. Mix these dry ingredients well. Gradually add the dry mix to the wet mix. Alternate with half a cup of sour cream or Greek yogurt. Start and end with the dry mix. Gently stir until just combined. Be careful not to overmix. Finally, fold in two cups of diced apples and one cup of chopped pecans.

Baking and Cooling Process

Once your batter is ready, pour it into a greased and floured 9x5 inch loaf pan. Use a spatula to smooth the top. Preheat your oven to 350°F (175°C). Bake the cake for 50-60 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, it is done. If the top browns too fast, cover it lightly with foil. After baking, let the cake cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.

Tips & Tricks

How to Achieve the Perfect Brown Butter

To make brown butter, heat unsalted butter in a pan. Stir it often. Watch for a golden color and nutty smell. This takes about 5-7 minutes. If it smokes, lower the heat. Remove it from the heat when ready. Let it cool slightly before mixing it with sugar. This step adds a rich flavor to your cake.

Ensuring the Cake is Moist and Flavorful

To keep your cake moist, use room temperature eggs and sour cream. This helps blend the ingredients better. Also, don’t overmix the batter. Fold in the apples and pecans gently. This keeps the cake light and fluffy. Bake it until a toothpick comes out clean. If it’s dry, you overbaked it.

Common Baking Mistakes to Avoid

Avoid common pitfalls to ensure success. Here are a few:

  1. Not measuring ingredients: Use proper measuring cups. This matters for the cake’s texture.
  2. Skipping the sifting step: Sifting flour helps keep the cake light.
  3. Not preheating the oven: Always preheat for even baking.
  4. Overmixing the batter: This can lead to a dense cake.
  5. Not checking for doneness: Use a toothpick to test. If it comes out clean, it’s done.

By following these tips, you'll create a delightful Brown Butter Apple Pecan Pound Cake. Enjoy the process and the tasty outcome!

Variations

Alternative Mix-Ins for Different Flavors

You can change up the flavor of your pound cake easily. Try adding dried cranberries or raisins for a sweet twist. Chopped chocolate or toffee bits can add a rich touch. For a nutty flavor, consider walnuts or almonds instead of pecans. You can use pears instead of apples for a unique taste. The possibilities are endless; just keep the texture in mind.

Gluten-Free and Dairy-Free Adaptations

To make this cake gluten-free, use a 1:1 gluten-free flour blend. This will keep the cake soft and moist. For a dairy-free option, swap the butter for coconut oil and use almond milk in place of sour cream. This change will still give you a tasty cake. Just ensure your baking powder is gluten-free as well.

Creative Serving Suggestions

Serving is just as important as baking. Dust the top with powdered sugar for a pretty look. You can dress it up with apple slices and extra pecans for fun. Serve it warm with whipped cream or vanilla ice cream for a special treat. Drizzle some caramel sauce on top for added sweetness. Each of these ideas can make your pound cake shine!

Storage Info

Best Practices for Storing Pound Cake

To keep your Brown Butter Apple Pecan Pound Cake fresh, wrap it well. Use plastic wrap or aluminum foil. This helps keep moisture in and air out. Store it in a cool, dry place. If you want it to last longer, consider refrigerating it. Just remember to wrap it tightly to avoid dryness.

How Long It Lasts and Freezing Tips

This cake will last about 3-4 days at room temperature. In the fridge, it can last up to a week. If you want to freeze it, slice it first. Wrap each slice in plastic wrap and place them in a zip-top bag. It can stay good in the freezer for about 2-3 months. When you're ready to eat, just thaw it in the fridge overnight.

Reheating Instructions for Enjoyable Leftovers

For the best taste, reheat your pound cake gently. Use the microwave for 10-15 seconds per slice. This warms it without drying it out. You can also warm it in the oven at 350°F for about 5-10 minutes. Serve it warm for a cozy treat, and maybe add a scoop of ice cream on top!

FAQs

Can I use different types of nuts?

Yes, you can use other nuts. Walnuts or almonds work well. They add a nice crunch. Just chop them up like pecans and fold them in.

Can I replace granulated sugar with a natural sweetener?

You can use natural sweeteners like honey or agave. They will change the texture a bit. Start with less and taste as you mix.

How do I know when the cake is done baking?

The cake is done when a toothpick comes out clean. Check around the 50-minute mark. If it is still wet, bake a bit longer.

Can I make this recipe as cupcakes instead?

Yes, you can make cupcakes! Just fill each cupcake liner with batter. Bake for about 20-25 minutes. Watch them closely to avoid overbaking.

What’s the best way to serve the pound cake?

Slice the pound cake and serve it warm or at room temp. Dust it with powdered sugar for style. Add fresh apple slices or whipped cream for a treat.

This blog post covered making a delicious Brown Butter Apple Pecan Pound Cake. We explored key ingredients, helpful substitutions, and tips for choosing fresh apples and pecans. You learned step-by-step instructions for preparing and baking the cake, along with tips for perfect results. We also discussed variations, storage methods, and answers to common questions.

Baking is a fun way to show your creativity. Enjoy making this cake and sharing it with others!

- 1 cup unsalted butter (2 sticks), browned - 1 ½ cups granulated sugar - 3 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour, sifted - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - 2 cups apples, peeled and diced (approximately 2 medium apples) - 1 cup pecans, chopped - ½ cup sour cream or Greek yogurt, at room temperature Brown butter gives this cake a rich taste. You will need unsalted butter to control salt levels. Use granulated sugar for sweetness. Eggs help bind the cake, while vanilla adds flavor. Sifted all-purpose flour is key for a light texture. Baking powder and baking soda help the cake rise. Salt and cinnamon bring out the flavors. Fresh apples add moisture and sweetness, while pecans give crunch. Sour cream or Greek yogurt keeps the cake moist. If you need alternatives, here are some ideas: - Use salted butter if you don’t have unsalted butter. Just cut back on added salt. - Brown sugar can replace granulated sugar for a deeper flavor. - You can swap eggs for ¼ cup of unsweetened applesauce for a vegan option. - For a gluten-free version, use a gluten-free flour blend. - Plain yogurt can stand in for sour cream if needed. These swaps can help you adapt the recipe based on what you have at home. When picking apples, look for firm, shiny skins. Avoid any with bruises or soft spots. Varieties like Granny Smith or Honeycrisp work well for baking. For pecans, choose ones that smell fresh and nutty. Check for any signs of mold or rancidity. You can also toast pecans to enhance their flavor before adding them to the batter. This step adds a lovely crunch and nutty taste to your cake. To make brown butter, start with unsalted butter. Place one cup of butter in a medium saucepan. Heat it over medium heat. Watch closely as it melts. Stir regularly until it turns a deep golden brown. This will take about 5-7 minutes. The rich, nutty smell means it is ready. Once browned, take it off the heat and let it cool slightly. In a large bowl, mix the cooled brown butter with granulated sugar. Whisk them until smooth. Add three large eggs, one at a time. Make sure to mix well after each egg. Then, add one teaspoon of pure vanilla extract. In another bowl, combine two cups of sifted flour, baking powder, baking soda, salt, and ground cinnamon. Mix these dry ingredients well. Gradually add the dry mix to the wet mix. Alternate with half a cup of sour cream or Greek yogurt. Start and end with the dry mix. Gently stir until just combined. Be careful not to overmix. Finally, fold in two cups of diced apples and one cup of chopped pecans. Once your batter is ready, pour it into a greased and floured 9x5 inch loaf pan. Use a spatula to smooth the top. Preheat your oven to 350°F (175°C). Bake the cake for 50-60 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, it is done. If the top browns too fast, cover it lightly with foil. After baking, let the cake cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. To make brown butter, heat unsalted butter in a pan. Stir it often. Watch for a golden color and nutty smell. This takes about 5-7 minutes. If it smokes, lower the heat. Remove it from the heat when ready. Let it cool slightly before mixing it with sugar. This step adds a rich flavor to your cake. To keep your cake moist, use room temperature eggs and sour cream. This helps blend the ingredients better. Also, don’t overmix the batter. Fold in the apples and pecans gently. This keeps the cake light and fluffy. Bake it until a toothpick comes out clean. If it’s dry, you overbaked it. Avoid common pitfalls to ensure success. Here are a few: - Not measuring ingredients: Use proper measuring cups. This matters for the cake’s texture. - Skipping the sifting step: Sifting flour helps keep the cake light. - Not preheating the oven: Always preheat for even baking. - Overmixing the batter: This can lead to a dense cake. - Not checking for doneness: Use a toothpick to test. If it comes out clean, it’s done. By following these tips, you'll create a delightful Brown Butter Apple Pecan Pound Cake. Enjoy the process and the tasty outcome! {{image_4}} You can change up the flavor of your pound cake easily. Try adding dried cranberries or raisins for a sweet twist. Chopped chocolate or toffee bits can add a rich touch. For a nutty flavor, consider walnuts or almonds instead of pecans. You can use pears instead of apples for a unique taste. The possibilities are endless; just keep the texture in mind. To make this cake gluten-free, use a 1:1 gluten-free flour blend. This will keep the cake soft and moist. For a dairy-free option, swap the butter for coconut oil and use almond milk in place of sour cream. This change will still give you a tasty cake. Just ensure your baking powder is gluten-free as well. Serving is just as important as baking. Dust the top with powdered sugar for a pretty look. You can dress it up with apple slices and extra pecans for fun. Serve it warm with whipped cream or vanilla ice cream for a special treat. Drizzle some caramel sauce on top for added sweetness. Each of these ideas can make your pound cake shine! To keep your Brown Butter Apple Pecan Pound Cake fresh, wrap it well. Use plastic wrap or aluminum foil. This helps keep moisture in and air out. Store it in a cool, dry place. If you want it to last longer, consider refrigerating it. Just remember to wrap it tightly to avoid dryness. This cake will last about 3-4 days at room temperature. In the fridge, it can last up to a week. If you want to freeze it, slice it first. Wrap each slice in plastic wrap and place them in a zip-top bag. It can stay good in the freezer for about 2-3 months. When you're ready to eat, just thaw it in the fridge overnight. For the best taste, reheat your pound cake gently. Use the microwave for 10-15 seconds per slice. This warms it without drying it out. You can also warm it in the oven at 350°F for about 5-10 minutes. Serve it warm for a cozy treat, and maybe add a scoop of ice cream on top! Yes, you can use other nuts. Walnuts or almonds work well. They add a nice crunch. Just chop them up like pecans and fold them in. You can use natural sweeteners like honey or agave. They will change the texture a bit. Start with less and taste as you mix. The cake is done when a toothpick comes out clean. Check around the 50-minute mark. If it is still wet, bake a bit longer. Yes, you can make cupcakes! Just fill each cupcake liner with batter. Bake for about 20-25 minutes. Watch them closely to avoid overbaking. Slice the pound cake and serve it warm or at room temp. Dust it with powdered sugar for style. Add fresh apple slices or whipped cream for a treat. This blog post covered making a delicious Brown Butter Apple Pecan Pound Cake. We explored key ingredients, helpful substitutions, and tips for choosing fresh apples and pecans. You learned step-by-step instructions for preparing and baking the cake, along with tips for perfect results. We also discussed variations, storage methods, and answers to common questions. Baking is a fun way to show your creativity. Enjoy making this cake and sharing it with others!

Brown Butter Apple Pecan Pound Cake

Indulge in the irresistible flavors of this Brown Butter Apple Pecan Pound Cake! Made with rich browned butter, fresh apples, and crunchy pecans, this cake is perfect for any occasion. Follow our easy step-by-step recipe to create a moist and delicious dessert that everyone will love. Don't miss out—click through for the full recipe and get baking today! #ApplePecanCake #BakingLove #FallDesserts #YummyTreats
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter (2 sticks), browned

1 ½ cups granulated sugar

3 large eggs, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour, sifted

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

2 cups apples, peeled and diced (approximately 2 medium apples)

1 cup pecans, chopped

½ cup sour cream or Greek yogurt, at room temperature

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it and dusting it with flour, or line it with parchment paper for easy removal.

    In a medium saucepan over medium heat, add the unsalted butter. Allow it to melt and continue cooking, stirring regularly, until it reaches a deep golden brown color and emits a rich, nutty fragrance, which should take about 5-7 minutes. Once browned, remove it from the heat and set it aside to cool slightly.

      In a large mixing bowl, combine the cooled browned butter and granulated sugar. Whisk them together until the mixture becomes smooth and well combined.

        Add the eggs to the butter-sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next. After the last egg, mix in the vanilla extract until combined.

          In a separate bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to ensure even distribution of the dry ingredients.

            Gradually add the dry mixture into the wet ingredients, alternating with the sour cream or Greek yogurt. Begin and end with the flour mixture, mixing gently until just combined to maintain the cake's light texture.

              Carefully fold in the diced apples and chopped pecans, ensuring they are evenly distributed into the batter without overmixing.

                Pour the lovely batter into the prepared loaf pan, using a spatula to smooth the top for even baking.

                  Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake browns too quickly, loosely cover it with aluminum foil midway through the baking process to prevent burning.

                    Once baked, remove the pound cake from the oven and allow it to cool in the pan for approximately 15 minutes. Afterward, carefully transfer it to a wire rack to cool completely.

                      Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 10-12 slices

                        - Presentation Tips: Just before serving, lightly dust the cooled pound cake with powdered sugar for an elegant finish. Garnish with fresh apple slices and additional chopped pecans for a delightful visual appeal. For an indulgent touch, serve slices alongside a scoop of whipped cream or vanilla ice cream!

                          Related Recipes

                          WANT TO SAVE THIS RECIPE?

                          Leave a Reply

                          Your email address will not be published. Required fields are marked *

                          Recipe Rating