Pecan Sour Cream Pound Cake (TNT)
By
Lynnda Cloutier
@eatygourmet
1
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.
Rating:
★★★★★ 1 vote
Comments:
Ingredients
- 1/4 cup chopped pecans
- 3 cups cake flour
- 1/2 teaspoon salt
- 1/4 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
FROSTING:
How to Make Pecan Sour Cream Pound Cake (TNT)
- 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
- 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.
- 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.
- 4To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
About Pecan Sour Cream Pound Cake (TNT)
Course/Dish: Cakes
