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Pecan Sour Cream Pound Cake recipe

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

  • Preheat oven to 300°F (150°C).Grease and flour a 10-inch Bundt or tube pan. Sprinkle 1/4 cuppecans on bottom of pan.
  • In a medium bowl, whisk together remaining1 cup pecans, flour, salt, and baking soda; set aside.
  • In a large mixing bowl, cream butter andsugar at medium speed with an electric mixer until light andfluffy. Add eggs and vanilla, beating until well mixed. Withmixer at low speed, alternately add the flour mixture and thesour cream to the creamed mixture just until fully incorporated.Pour batter into prepared pan.
  • Bake for 1 hour and 20 minutes, or untiltested done when pressed lightly in the center and cake springsback. Cool for 15 minutes in pan on wire rack before removing.Cool completely on wire rack.

    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.

    Pecan Sour Cream Pound Cake

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