pecan sour cream pound cake (tnt)
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Carole Resnick, the author won 1st place at the Ohio State Fair with this recipe in 1993. If you like, you can substitute 1 cup of the flour with 1 cup chopped pecans.
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Ingredients For pecan sour cream pound cake (tnt)
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1/4 cup chopped pecans
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3 cups cake flour
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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1 cup unsalted butter
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3 cups white sugar
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6 eggs
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1 teaspoon vanilla extract
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1 cup sour cream
- FROSTING:
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1 cup confectioners' sugar
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3 tablespoons orange juice
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1 teaspoon vanilla extract
How To Make pecan sour cream pound cake (tnt)
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1Preheat 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
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2In 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.
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3Bake 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.
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4To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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