Best 4 Pecan Crunch Cream Cheese Poundcake Recipes
Indulge in a delightful culinary journey with the Pecan Crunch Cream Cheese Poundcake, a symphony of flavors that will tantalize your taste buds. This delectable treat combines the richness of cream cheese with the nutty crunch of pecans, all enveloped in a moist and tender pound cake.
As you embark on this baking adventure, you'll discover a treasure trove of recipes that will guide you through each step of creating this masterpiece. From the classic cream cheese pound cake to the irresistible pecan crunch topping, every recipe is meticulously crafted to ensure a perfect balance of flavors and textures.
The cream cheese pound cake recipe forms the foundation of this delectable creation. Simple yet elegant, it yields a moist and velvety crumb that melts in your mouth. The addition of cream cheese adds a tangy richness that complements the sweetness of the cake perfectly.
Next, embark on a flavor expedition with the pecan crunch topping. This delectable mixture of butter, brown sugar, and pecans transforms into a golden-brown, crunchy topping that adds a delightful textural contrast to the tender cake. The pecans provide a symphony of nutty flavors that elevate the overall taste experience.
For those seeking a touch of extra indulgence, the article also offers a luscious cream cheese frosting recipe. This velvety frosting, made with a combination of cream cheese, butter, and powdered sugar, adds a rich and creamy layer that takes the cake to new heights of decadence.
Whether you're a seasoned baker or a novice in the kitchen, the Pecan Crunch Cream Cheese Poundcake article provides all the guidance you need to create this culinary masterpiece. With its detailed instructions, helpful tips, and enticing photography, this article will lead you on a journey of baking bliss, leaving you with a dessert that is both visually stunning and incredibly delicious.
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
PECAN LEMON LOAF
A pretty glaze gives this tender, nutty bread a extra boost of lemony flavor. "I make it at least once a week. For variety, I substitute grated orange peel and orange juice for the lemons. -Laura Comitz, Enoa, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.
Nutrition Facts : Calories 264 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 152mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
PECAN POUND CAKE
This cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans. , Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 424 calories, Fat 25g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 287mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
CREAM CHEESE BOURBON PECAN POUND CAKE
Top this dense and flavorful cake with sifted powdered sugar or maybe a simple glaze. I halved the recipe, and baked it in a loaf pan for about one hour. From Southern Living (December 2004)
Provided by Vino Girl
Categories Dessert
Time 1h55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F
- Grease and flour a 12 cup tube or bundt pan.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until the yellow yolk disappears.
- Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture.
- Beat batter at low speed just until blended after each addition.
- Stir in vanilla and pecans.
- Pour batter into a greased and floured 12-cup tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes.
- Remove from pan; cool completely on wire rack.
Tips:
- Use room temperature cream cheese. This will ensure that the cream cheese is smooth and easy to mix.
- Cream the butter and cream cheese together until light and fluffy. This will help to incorporate air into the batter, making the cake light and tender.
- Gradually add the sugar. This will help to prevent the sugar from crystallizing, which can make the cake grainy.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Stir in the dry ingredients until just combined. Overmixing can toughen the cake.
- Fold in the chopped pecans. Be careful not to overmix, or the pecans will become too finely chopped.
- Pour the batter into a prepared bundt pan. Bake in a preheated oven until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before glazing. This will help to prevent the glaze from cracking.
- To make the glaze, simply whisk together the powdered sugar, milk, and vanilla extract. Pour the glaze over the cooled cake and let it set before slicing and serving.
Conclusion:
This pecan crunch cream cheese pound cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and tender crumb, crunchy pecan topping, and sweet glaze, this cake is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
.jpg)
