Joey's StoryI made this for the first time this week and have been getting RAVES! and requests for the recipe. Will be a family heirloom recipe.
Thank you Southern Living (Jan 2011)
P.S. I did not toast the pecans
firmly packed brown sugar
all purpose flour
POUND CAKE BATTER
finely chopped pecans
2 1/2 c
all purpose flour
8 oz container sour cream
firmly packed bown sugar
1 1/2 tsp
1Prepare Pecan Streusel: Combine 1st 3 ingredients in a bowl. Cut in butter with pastry blender or fork until mixture resembles small peas. Stir in 3/4 cup pecans - set aside
2Prepare Pound Cake:
Preheat oven to 350 degrees.
** Bake 1 cup of pecans in a single layer in a shallow pan 5 - 7 minutes or until lightly toasted and fragrant, stirring half-way through .
Remove and reduce oven temp to 325.
Cool pecans 20 minutes (these will be combined in step 5 with sugar and additional cinnamon)
3Beat butter at med speed with heavy duty electric stand mixture until creamy.
Gradually add granulated sugar beating until light and fluffy.
Add eggs 1 at a time until just blended after each addition
4Stir together flour and baking soda.
Add to mixture alternately with sour cream beginning and ending with flour mixture.
Beat at low speed until just blended after each addition.
Stir in vanilla
5Pour half of batter into a greased and floured 10 inch (12 cup) tube pan ***
Combine TOASTED pecans, brown sugar and cinnamon and sprinkle over batter.
Spoon remaining batter over pecan mixture and sprinkle with pecan streusel
6Bake 325 for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick instered in the enter comes out clean.
Cool in pan on wire rack 10-15 minutes.
Remove from pan to wire rack and cool completely (at least an hour)
7*** I used a Bundt pan - watch closely
** I did not do this - I used part of the streusel