Pecan Cream Cheese Pound Cake

Pecans, butter, and cream cheese collide in this loaf that is everything you want pound cake to be. It’s moist, rich, and a really good keeper. So bake it ahead of time, wrap in foil, and slice on the weekend, especially when blueberries, blackberries, and peaches come into season. Can be made gluten free.

Makes 1 loaf
Prep: 15 to 20 minutes
Bake: 1 hour, 10 to 15 minutes

Butter and pecan flour for prepping the pan
8 tablespoons (1 stick) unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1/2 cup (4 ounces) pecan or vegetable oil
1 cup light brown sugar
1/2 cup granulated sugar
5 large eggs
1 tablespoon vanilla extract
1 cup pecan flour
1 cup gluten-free flour or AP Flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons buttermilk or heavy cream

Preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with butter or vegetable shortening and dust with pecan flour. Set aside.
Place the butter and cream cheese in a large bowl and using an electric mixer, beat until creamy, about 1 to 2 minutes. Add the oil and the sugars, and beat until well combined, 1 to 2 minutes. Add the eggs, one at a time, and the vanilla, and beat until smooth.
Place the flours, baking powder, and salt in a small bowl, and stir to combine. Alternately add the flour mixture and buttermilk to the batter, beating on low speed until just combined, about 1 minute.
Pour the batter into the prepared pan, smoothing the top with a small rubber spatula. Place the pan in the oven.
Bake until the top is deeply golden brown and the cake tests done, about 1 hour 10 to 15 minutes. Remove the pan to a wire rack and let the cake cool in the pan for 15 minutes. Run a knife around the edges of the pan, loosen it with a gentle shake, and invert once and then again so that the cake rests right-side up on the rack. Let cool completely, about 1 hour, before slicing.

Pecan Flour Pound Cake