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Pecan Sour Cream Pound Cake

Pecan Sour Cream Pound Cake

Cost $10, save $20

Source: Recommended by CookPal

  • 90 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Nuts

    • 🌰 ¼ cup chopped pecans

  • Flour & Dry Ingredients

    • 3 cups cake flour
    • 🧂 ½ teaspoon salt
    • ¼ teaspoon baking soda

  • Sweeteners

    • 3 cups white sugar
    • 1 cup confectioners' sugar

  • Dairy

    • 🧈 1 cup unsalted butter
    • 1 cup sour cream

  • Eggs

    • 🥚 6 eggs

  • Liquids

    • 3 tablespoons orange juice

STEPS

1

Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch Bundt or tube pan.

2

Sprinkle pecans in bottom of prepared pan; set aside. Sift flour, salt, and baking soda together in a medium bowl; set aside.

3

Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture, alternately, with sour cream. Pour batter into prepared pan.

4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 75 to 90 minutes. Cool on a wire rack for 20 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack; cool completely.

5

Combine confectioners' sugar, orange juice, and remaining 1 teaspoon vanilla in a small bowl. Drizzle glaze over cake while still warm.

NUTRIENTS

Per 1 serving

🔥

594

Calories

  • 7
    Protein
  • 90
    Carbs
  • 24
    Fats

💡 For added nuttiness, replace 1 cup of flour with 1 cup of ground pecans.Use room temperature ingredients for better mixing.If you're using a darker Bundt pan, reduce oven temperature slightly to prevent over-browning.