pecan sour cream pound cake (tnt)

★★★★★ 1 Review
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By Lynnda Cloutier
from Mission Viejo, CA

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.

★★★★★ 1 Review

Ingredients For pecan sour cream pound cake (tnt)

  • 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
  • FROSTING:
  • 1 cup confectioners' sugar
  • 3 tablespoons orange juice
  • 1 teaspoon vanilla extract
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How To Make pecan sour cream pound cake (tnt)

  • 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
  • 2
    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.
  • 3
    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.
  • 4
    To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

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