Best 3 Pecan Sour Cream Pound Cake Recipes
Indulge in a symphony of flavors with our delectable Pecan Sour Cream Pound Cake, a classic dessert elevated with the nutty crunch of pecans and the tangy richness of sour cream. This moist and dense cake is a true crowd-pleaser, perfect for any occasion. But that's not all; this article also presents you with two additional pound cake variations to tantalize your taste buds. Discover the zesty delight of our Lemon Blueberry Pound Cake, bursting with fresh lemon and juicy blueberries, or embark on a tropical adventure with our luscious Coconut Pineapple Pound Cake, infused with the vibrant flavors of coconut and pineapple. Each recipe promises an unforgettable taste experience, guaranteed to leave you craving for more.
Let's cook with our recipes!
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
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
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 a smooth, even texture in the cake.
- Gradually add the eggs one at a time, beating well after each addition. This will help prevent the cake from curdling.
- Be sure to sift the flour before measuring it. This will help ensure that the cake is light and airy.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
Conclusion:
This pecan sour cream pound cake is a delicious and classic dessert that is perfect for any occasion. It is moist, flavorful, and has a tender crumb. The sour cream and pecans add a richness and depth of flavor that make this cake truly special. If you are looking for a delicious and easy-to-make pound cake recipe, this is the one for you. So, preheat your oven and get ready to enjoy this delicious treat!
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
