Pillowy desserts are appropriate for certain occasions, but this is not one of them. This butter pecan pound cake is a dense but tasty loaf that may be enjoyed as a breakfast treat or as a dessert. You may have thought you couldn’t take another bite, but once you saw this cake, there’s no point resisting; it’s simply too amazing.With five eggs and a cup of butter, it’s no surprise this thing is dense!

However, just because something is hefty does not indicate it is heavy. The butter adds plenty of flavor – which is necessary given that this is a butter pecan cake – as does brown sugar for a deeper quality and moisture to keep it from drying out. To that, add a tablespoon (yes, a tablespoon) of vanilla extract. A teaspoon will not suffice here; you want the flavor to knock everyone’s socks off, and the vanilla pairs perfectly with the butter and pecans.

Finally, you’ll want to add buttermilk to keep things wet. Buttermilk adds no flavor; it is simply a wonderful alternative to yogurt or sour cream, and we enjoy the general texture it provides. This dish is the perfect combination of tastes.

One thing to keep in mind: because this cake is so packed with ingredients, it will take some time to cook – but not too long! It’s difficult to tell when it’s done because the top tends to stay sticky, but you’ll want to leave it in the oven for about an hour, then remove it and cover it with foil so the heat can continue cooking the top. Everyone will fall in love with this dish, no matter when it’s served.You should probably commit to making a double batch!