Best 3 Pecan Sour Cream Pound Cake Recipes
Welcome to the world of delectable desserts! In this article, we embark on a culinary journey to discover the best recipe for a mouthwatering treat - pecan sour cream pound cake. This classic cake combines the richness of pecans, the tanginess of sour cream, and the moist, dense texture of a pound cake, resulting in a symphony of flavors and textures that will tantalize your taste buds. Whether you're a seasoned baker or a novice in the kitchen, we'll guide you through the process of creating this culinary masterpiece, ensuring a delightful experience every time. So, gather your ingredients, preheat your oven, and get ready to indulge in the delectable world of pecan sour cream pound cake.
Here are our top 3 tried and tested recipes!
PECAN SOUR CREAM POUND CAKE
Orignally posted by Carole10 at allrecipes. Her intro: "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."
Provided by Pinay0618
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
Nutrition Facts : Calories 589.2, Fat 23.8, SaturatedFat 13.2, Cholesterol 154.8, Sodium 171.2, Carbohydrate 88.5, Fiber 0.8, Sugar 60.6, Protein 7
SOUTHERN PECAN SOUR CREAM POUND CAKE
Now this just screams Southern!!!! We love our pecans here in Texas, and your sure to love this also!
Provided by Laura Davis
Categories Cakes
Time 2h
Number Of Ingredients 13
Steps:
- 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. 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.
- 2. 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. 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
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.
Provided by CAROLE10
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 89.7 g, Cholesterol 142.1 mg, Fat 23.8 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13.2 g, Sodium 171.3 mg, Sugar 60.6 g
Tips:
- Use room temperature ingredients: This will help the cake batter come together smoothly and evenly.
- Cream the butter and sugar together until light and fluffy: This will create air pockets in the batter, resulting in a tender and moist cake.
- Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined: Overmixing can result in a tough cake.
- Fold in the pecans and sour cream: Be gentle to avoid overmixing.
- Bake the cake in a preheated oven: This will help prevent the cake from sinking in the middle.
- Let the cake cool completely before frosting: This will help the frosting set properly.
Conclusion:
This pecan sour cream pound cake is a delicious and decadent treat that is perfect for any occasion. With its moist and tender crumb, nutty flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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