Ingredients:
1 cup butter (2 sticks), softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup whole milk or buttermilk
1 cup chopped pecans, toasted
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch or bundt cake pan.
In a large bowl, cream the softened butter and sugar together 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, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk or buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the toasted chopped pecans evenly throughout the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Enjoy!