This pecan pie pound cake has all the flavors of your favorite Thanksgiving pie in cake form. This easy to make cake can be served as a dessert or enjoyed as a mid afternoon snack with a cup of coffee.
Heat oven to 350° and adjust the oven rack to middle-low position.
To make it possible to lift the pound cake from the pans, and if using loaf pans, spray the pans with nonstick spray and make “slings” for the pans. To make parchment paper slings, cut pieces of parchment paper long enough to hang over the edges of the pans by 2-inches and wide enough to fit into the pans (length & width). There should be two crisscross pieces of parchment per loaf pan. Spray the topside of the parchment with nonstick spray.
Alternately: Spray the pan(s) with baking flour spray or, alternately, butter and flour the pans.
In a large bowl, whisk together flour, salt and baking powder.
In a large measuring cup, whisk together buttermilk, vanilla extract and almond extract.
In the bowl of a mixer fitted with the paddle attachment, cream together butter and shortening for 2 minutes.
Add sugar, ¼ cup at-a-time, and beat for 3 minutes or until butter is pale yellow, creamy and (somewhat) fluffy.
Add eggs, one-at-a-time, beating until well combined after each addition.
Add the flour mixture to the butter mixture, alternately, with the buttermilk mixture. Start and end with the flour mixture. Mix just until no dry flour can be seen but don’t over-mix.
For the Pecan Pie Filling:
Heat oven to 350°F, and spread pecans evenly in a rimmed baking sheet. Bake 6-8 minutes or until pecans begin to darken and are fragrant. Cool completely and coarsely chop.
In a medium saucepan, whisk the eggs until foamy. Add the white and brown sugars, salt, melted butter, whisk until well combined. Set the saucepan over medium-low heat, stirring often until the mixture is hot to the touch, but not boiling. Add vanilla and chopped pecans and stir well. The pecans are added separately. By adding the pecans separately, it allows for the pecans to be evenly spread over the batter.
For Baking the Cake:
Heat oven to 350°F and set oven rack to lower-middle position.
Note: There are two ways to fill the pans. This recipe reflects the pictures used in the blog post. The optional way is to fill the pans with half the batter (or 3/4th full), sprinkle the batter with pecans and pour about 1/3 of the Pie Filling over the pecans. Do NOT swirl the pie filling into the batter.
Note: Keep in mind to fill the pans about 3/4ths full - leaving room for the cakes to rise.
Pour 1/4th of the cake batter into each of the 2 prepared loaf pans and sprinkle ¼ of the pecans over the batter in each pan. Pour ¼ of the Pie Filling over the pecan layer in each pan.
Use a thin knife to swirl the filling through the batter.
Halve the remaining batter and spread it over the pecans/pie filling layer in each pan.
Top each cake with half of the remaining pecans and half of the remaining Pie Filling.
Bake cakes at 350°F, set side-by-side, for 1-1½ hours. Turn the pans around after an hour and cover very loosely with foil. (My cakes took about 1½ hours, but start checking the cakes at 70 minutes and check every 5 minutes thereafter.
The cakes are done when the internal temperature registers 210°F on an instant-read thermometer, or when a toothpick inserted in the middle of the cakes comes out clean.
Transfer the cakes to a cooling rack to cool 15 minutes then lift the cakes out of the pans by pulling up on the parchment slings. Cool the cakes completely before slicing.
Yield: 2 (9-inch) loaves or 1 (10-inch) tube or bundt pan