The most common pecan pound cake material is metal.
Pecan Sour Cream Pound Cake
Spray a 9x13 pan with cooking spray.
Recipe Summary 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.Ingredients | Pecan Pie Pound Cake
¼ cup chopped pecans
3 cups cake flour
½ teaspoon salt
¼ teaspoon baking soda
1 cup unsalted butter
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup confectioners' sugar
3 tablespoons orange juice
1 teaspoon vanilla extract
Directions
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.
Info | Pecan Pie Pound Cake
prep:
30 mins
cook:
1 hr 30 mins
additional:
20 mins
total:
2 hrs 20 mins
Servings:
12
Yield:
1 - 10-inch Bundt or tube pan
