Southern Pecan Pound Cake
Description
This wonderful cake is a winner and should be added to your recipe collection. It's light with an incredible texture and is not super sweet.
Ingredients
non-stick cooking spray
1 c. chopped pecans
1 T. all-purpose flour
2 1/4 c. all-purpose flour
1 t. baking powder
1 c. salted butter softened to room temperature, 2 sticks
1 1/3 c. sugar
5 large eggs
2 t. vanilla extract
1/2 c. sour cream
Topping:
1/4 c. chopped pecans
1 T. sugar
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 325 degrees. Spray a 12-cup Angel Food cake pan or a large 10 cup bundt pan with non-stick cooking spray.
In a small bowl, combine chopped pecans with 1 T. flour. Stir well; set aside.
In a medium bowl, combine 2 1/4 c. all-purpose flour and 1 t. baking powder; set aside.
In the bowl of an electric mixer, cream butter and sugar together until fluffy; slowly add in eggs, 1 at a time; stir in vanilla extract. When combined, slowly add in flour mixture; stir in sour cream. Stir in by hand, floured pecans. Batter will be thick.
Pour batter into prepared cake pan. Using the back of a spoon, evenly spread out batter. Top batter with 1/4 c. chopped pecans; sprinkle on 1 T. sugar.
Bake for about 55-65 minutes until a wooden toothpick inserted in the center comes out clean.
Allow to cool for 1 hour; turn out onto a serving dish.
Serve.
10 servings.