|
|
|
Southern Pecan Pound Cake
|
|
|
1
Reviews
|
|
By:
Tammy Roughly
|
|
Southern Pecan Pound Cake Recipe is a delicious cake which can be changed to vary the taste using pecan halves, flour, butter, sugar, eggs, vanilla extract and sour cream to make this tasty pecan pound cake recipe.
|
INGREDIENTS
|
|
1 cup pecan halves
|
|
1 tablespoon all-purpose flour
|
|
2 1/4 cups all-purpose flour
|
|
1 teaspoon baking powder
|
|
1/4 teaspoon salt
|
|
1 cup unsalted butter, room temperature
|
|
1 1/3 cups granulated sugar
|
|
5 large eggs
|
|
2 teaspoons pure vanilla extract
|
|
1/4 cup sour cream
|
|
For Topping:
|
|
1/4 cup pecan halves
|
|
1 tablespoon granulated sugar
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Preheat oven to 325°F. Prepare one 10" cake pan; lightly grease the pan with shortening and dust with flour. By hand, break the pecans for both the batter and the topping into 1/4 inch pieces. Toast nuts, cool, and then toss with 1 tablespoon flour. Set aside. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
|
|
|
|
2:
In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Tip: To cream, place the butter in the bowl, with an electric mixer on medium speed beat the butter about 1 minute until it is smooth and light in color. Slowly add the sugar to the butter, taking from 4 to 8 minutes to add all of the sugar; scraping down occasionally, and beating until the butter and sugar are fully incorporated and the mixture is light with a fluffy texture.
|
|
|
|
3:
Crack the eggs into a small bowl and whisk to thoroughly break up the egg before adding to the creamed mixture. With mixer on low, slowly add the eggs to the creamed mixture to fully incorporate eggs. Add the vanilla. Add 1/2 of the flour mixture; mix to blend.
Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining 1/2 flour mixture, mix just until blended, scraping down the side of the bowl as needed.
|
|
|
|
4:
Using a large rubber spatula, gently fold 1 cup toasted pecans into the batter. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon.
Topping: Sprinkle 1/4 cup toasted pecans over the top of the batter, and sprinkle with granulated sugar. Bake 55 to 65 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
|
|
|
|
Print Preview
|
Rate This Recipe
|