3 Shares
Pecan Sour Cream Pound Cake
Pecan Sour Cream Pound Cake
Healthy recipes offer you Pecan Sour Cream Pound Cake, we hope you like it
No ratings yet
Course: Cake
Cuisine: American
Keyword: Pecan Sour Cream Pound Cake
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 12
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
Instructions
- 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.
3 Shares