Pecans are ground to a fine consistency,contributing to the dense texture of this rich, buttery cake.Serve individual slices topped with sugared berries and lightlysweetened whipped cream.
Recipe: Pecan Sour CreamPound Cake
1 1/4 cup finely ground pecans – divideduse (see Cook’s Note)
2 cups cake flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup (8-ounces) unsalted butter, softened
3 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
1 cup sour cream
Makes 12 servings.
Cook’s Note: Easily process the pecansin a food processor with short pulses at a time until the desiredtexture is reached. Adding a teaspoon or so of flour will helpto keep nuts from sticking together.
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