This chocolate chip butter pecan pound cake is a warm hug in the form of baked goodness. Perfect for family gatherings or a cozy afternoon treat, this cake marries the rich flavors of butter, pecans, and the sweet delight of chocolate chips. Hailing from traditional pound cake recipes, this version adds a delightful twist that makes it irresistible for both kids and adults. This cake is perfect for a Sunday afternoon family get-together or as a comforting snack to share with friends.

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more decadent experience, drizzle some warm caramel sauce over each slice. If you're serving it for breakfast or brunch, a side of fresh fruit or a simple fruit salad would complement the rich flavors beautifully.

Servings: 10-12

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup chopped pecans, toasted
1 cup chocolate chips

Preheat your oven to 325°F (165°C). Grease and flour a loaf pan, or line it with parchment paper for easier removal.

In a large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, mix the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.

Fold in the chopped pecans and chocolate chips, making sure they are evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 65-75 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it with aluminum foil.

Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack before slicing.

For picky eaters, you can replace the pecans with walnuts or omit them altogether if there are nut allergies. If you’re looking for a little extra, add a teaspoon of cinnamon or a splash of bourbon or rum to the batter for a deeper flavor. You can also use dark chocolate chips or white chocolate chips depending on your preference.

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