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Pecan Sour Cream Pound Cake

4

140 min

Pecan Sour Cream Pound Cake

Pecan Sour Cream Pound Cake Photo 1

Time

140 min

Serving

12 persons

Calories

594

Rating

4.00★ (384)

Cuisine

Author: Victoria Buriak
I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.

Ingredients

  • pecans: 0.25 cup (chopped)
  • cake flour: 3 cups
  • salt: 0.5 tsp
  • baking soda: 0.25 tsp
  • unsalted butter: 1 cup
  • white sugar: 3 cups
  • eggs: 6 piece
  • vanilla extract: 1 tsp
  • sour cream: 1 cup
  • confectioners' sugar: 1 cup
  • orange juice: 3 Tbsp
  • vanilla extract: 1 tsp

Metric Conversion

Stages of cooking

Pecan Sour Cream Pound Cake Photo 21
Pecan Sour Cream Pound Cake Photo 32
Pecan Sour Cream Pound Cake Photo 43
Pecan Sour Cream Pound Cake Photo 54
  1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
    Pecan Sour Cream Pound Cake Photo 2
  2. In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
    Pecan Sour Cream Pound Cake Photo 3
  3. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
    Pecan Sour Cream Pound Cake Photo 4
  4. To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
    Pecan Sour Cream Pound Cake Photo 5

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