On The Menu: Butterscotch Pecan Pound Cake
Often when people thinking of baking for fall pumpkin is the first thing to come to mind but I swear to you this recipe is perfect for fall. Butterscotch is an overlooked fall flavor in my opinion and I am sorry pumpkin pie but pecan pie has always been my favorite.
Pound cakes are typically so easy to bake and what I love about this cake is that it is chock full of delicious things. (Seriously, just look at the pictures).
When I baked this pound cake a couple weeks ago and shared it with a large group of people. Then I was bombarded with requests for the recipe. I think this Butterscotch Pecan Pound Cake is perfect for get-togethers or to make for giving as a gift because it makes two loaves so you can give one away and keep the other for yourself.
1 cup butter, softened
1 (8 oz.) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1 (11 oz.) package butterscotch morsels
1 cup toasted chopped pecans
2 teaspoons vanilla extract
1. Preheat oven to 325 degrees F. Spray 2 (9x5-inch) loaf pans with baking spray with flour.
2. In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy. Add sugar, beating until fluffy. Reduce speed to low, and add eggs 2 at a time alternately with 1 cup flour, beating until combined after addition. Stir in morsels, pecans, and vanilla. Pour batter into prepared pans.
3. Bake for 75 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 15 minutes. Remove from pans, and let cool completely on wire racks. Store in airtight containers for up to 3 days.