Looking for a sweet, rich and nutty treat for your next tea party or family gathering? Look no further than this delectable Pecan Sour Cream Pound Cake Recipe – a true Southern classic that will satisfy all of your dessert cravings.
Crafted with care from simple and wholesome ingredients like cake flour, sugar, butter, sour cream and eggs, this pound cake recipe delivers a tender crumb, a delicate vanilla flavor and a satisfying crunch thanks to the abundance of chopped pecans folded into the batter.
Whether you are in the mood for a mid-afternoon snack or an indulgent dessert that will leave your guests begging for more, this Pecan Sour Cream Pound Cake Recipe is sure to impress with its delightful taste and easy-to-follow preparation.
So ditch the store-bought cakes and embrace the homemade goodness of this classic Southern pecan delight – you won’t regret it.
Why You’ll Love This Recipe
Savoring a delightful slice of Pecan Sour Cream Pound Cake should be on your bucket list. Trust me; you won’t regret it. This recipe is, without a doubt, one of the best buttery cakes you’ll ever taste.
If you’re looking for a cake with a crumbly and moist texture, this Pecan Sour Cream Pound Cake is perfect for you. The sour cream in the recipe adds more richness to the batter, resulting in a creamier pound cake with that extra tangy kick.
This Pecan Sour Cream Pound Cake will satisfy your sweet cravings and also give your taste buds that delightful pecan crunch. The prominent pecans and luscious pecan frosting make it an ideal choice for any occasion or day.
But wait, there’s more! Are you worried about having to settle for desserts with preservatives? This cake recipe comes to the rescue. With just basic pantry ingredients such as flour, sugar, and eggs, you can recreate this delectable cake.
Furthermore, the best part about this Pecan Sour Cream Pound Cake is its versatility. It works well with coffee, tea, or even on its own as an indulgent dessert.
So what are you waiting for? Go ahead and try this recipe – it may just become one of your favorite cake recipes of all time!
Assembling the right ingredients: a crucial step in achieving that mouth-watering pecan sour cream pound cake. Make sure to gather all these pantry staples before embarking on your baking journey.
- 3 cups cake flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3 cups white sugar
- 6 large eggs
- 1 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1 cup chopped pecans
This recipe is quite specific, and using the exact ingredients (and measurements) listed here will guarantee the best results. Combining cake flour with sour cream yields a moist yet tender crumb that holds up well with the weight of the pecans, producing a rich and buttery texture that melts in your mouth with every bite.
The Recipe How-To
Now that you have gathered all the recipe ingredients listed in the article’s previous section, it’s time to start baking!
Step One: Preheat the Oven
Begin by preheating your oven to 325°F. While the oven is heating up, grease and flour a 10-inch bundt pan. This will prevent your cake from sticking to the pan when it’s time to take it out.
Step Two: Mix the Dry and Wet Ingredients Separately
Next, in a large bowl, mix together 3 cups of cake flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set this mixture aside.
In a separate bowl or stand mixer, cream 2 cups of sugar and 1 1/2 cups of unsalted butter until it’s fluffy and pale. Make sure that you frequently scrape down the sides with a spatula to ensure that everything is well combined. Next, add 6 large eggs, one by one while constantly mixing to create an even batter. Finally, add in 1 tablespoon of vanilla extract.
Step Three: Combine Dry and Wet Mixtures
Once your wet mixture is ready, you’ll need to incorporate the dry mixture. Slowly add the dry mixture into your wet mixture while alternating with adding in 2 cups of sour cream. Add just enough dry mixture each time so that everything remains well combined and doesn’t get lumpy or overworked.
Step Four: Add Pecans
Once everything was well incorporated in step three, fold in 1/2 cup chopped pecans for some sweet nutty goodness.
Step Five: Bake
Pour this batter into your prepared bundt pan, and bake for about 1 hour and 15 minutes or until a toothpick comes out clean when inserted into the center of the cake. After that time passes, remove from the oven and let it cool for 10 minutes before removing the cake from the pan.
Step Six: Dust Some Powdered Sugar
Dust the cake with confectioner’s sugar once it’s cooled. If you prefer a thicker glaze, you can always make a simple syrup using equal parts of white sugar and water and brush this on top of your pound cake while it’s still warm. For some added texture and flavor, consider sprinkling a handful of chopped pecans on top of the glaze.
Congratulations, you have successfully baked a delicious Pecan Sour Cream Pound Cake Recipe. It is perfect for an afternoon tea or dinner party dessert.
Substitutions and Variations
One of the joys of cooking is being able to experiment with ingredients and make substitutions to suit individual tastes or dietary needs. This Pecan Sour Cream Pound Cake recipe is no exception. Below are some suggested substitutions and variations you can try out:
– Flour: Instead of cake flour, you can use all-purpose flour as a substitute. The texture of the cake may be slightly different, but it will still taste delicious.
– Nuts: If pecans aren’t your favorite, feel free to swap them for walnuts, almonds or hazelnuts. Any nut that can be toasted and chopped will work well here.
– Flavors: You can switch up the flavor of this cake by adding grated lemon zest, ground cinnamon or even some cocoa powder to the batter. These changes will give the cake a different twist while maintaining its main flavor profile.
– Glaze: For those who prefer a sweeter cake, add a glaze on top by mixing confectioners’ sugar with some lemon juice. This will give it a fresh citrus kick that complements the sweetness of the cake.
– Vegan: To make this recipe vegan-friendly, you can replace eggs with aquafaba (chickpea water), use vegan butter or margarine instead of unsalted butter, and swap out sour cream with coconut milk yogurt.
By making small adjustments to the recipe ingredients, you can customize this classic Southern Pecan Pound Cake into something that suits your preferences. Don’t be afraid to get creative and make this recipe your own!
Serving and Pairing
When it comes to serving and pairing this pecan sour cream pound cake, there are a variety of options that will delight even the most discerning palate. The cake has a buttery, nutty flavor that is perfectly balanced with the creamy tanginess of sour cream.
One option is to simply serve the cake as is for a satisfying snack or dessert. The chopped pecans provide a lovely textural contrast that makes every bite truly indulgent. And if you’re feeling adventurous, sprinkle some confectioners’ sugar over the top for an extra bit of sweetness.
Another great way to enjoy this pound cake is in combination with coffee or tea. The rich flavor of the cake pairs particularly well with black coffee or English breakfast tea, enabling you to enjoy a delightful afternoon tea experience in your own home.
If you want to take your pairing game up a notch, consider serving this pecan sour cream pound cake with a scoop of vanilla ice cream or whipped cream. This combination elevates the decadence factor of the dessert and provides a cool contrast to the warm cake.
For those who love wine or spirits, try pairing this cake with a glass of port, sherry, or Madeira wine. The nuttiness of the fortified wines enhance the flavors in the cake and create an unforgettable tasting experience.
Overall, there’s no wrong way to serve and pair this pecan sour cream pound cake. Experiment with different combinations until you find one that suits your taste buds perfectly. Whether enjoyed as an afternoon snack or served at a dinner party, this cake will certainly be a hit amongst your friends and family – not to mention your taste buds!
Make-Ahead, Storing and Reheating
The Pecan Sour Cream Pound Cake recipe can be made ahead of time, especially if you’re planning to serve it for a special occasion or event. This cake is a great make-ahead dessert, because it keeps well in the refrigerator or freezer without sacrificing its delicious texture and flavor.
To store the cooked pound cake, let it cool completely first. Once cooled, tightly wrap it with plastic wrap or aluminum foil to prevent any air from seeping in. Then, place the wrapped cake in an air-tight container or zip-lock bag, making sure there’s no excess air inside.
The cake can be stored in the refrigerator for up to 5 days and up to 3 months in the freezer. When ready to serve, take the cake out of the fridge or freezer and let it come to room temperature before unwrapping it. For best results, reheat the pound cake by placing it in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Moreover, storing the batter is not recommended as exposure to air may cause the ingredients to separate or dry out leading to changes in texture, taste and quality of the cake. Instead, refrigerate individual ingredients like chopped pecans and sour cream before use.
Overall, this Pecan Sour Cream Pound Cake recipe provides a great option for those who need a make-ahead dessert that can be stored easily without sacrificing its delicious flavor and texture.
Tips for Perfect Results
When it comes to creating the perfect Pecan Sour Cream Pound Cake, attention to detail is key. Here are a few tips to keep in mind while bakering this Southern classic:
1. Stick to the Recipe: For the best results, follow the recipe as closely as possible. We’ve already tested this recipe extensively and made ingredient choices and measurements that result in the ideal texture and flavor. Changing any component of the recipe can throw off the balance of flavors.
2. Use High-Quality Ingredients: While it may be tempting to use cheaper ingredients, higher quality ingredients will make a noticeable difference in the taste and texture of your cake. You don’t have to break the bank with top-of-the-line items, but consider purchasing fresh, high-quality pecans, real vanilla extract, and pure cane sugar for optimal results.
3. Sift Your Flour: Sifting your flour removes any lumps or impurities which can affect both the texture and rise of your Pecan Sour Cream Pound Cake.
4. Prepare Your Pecans Correctly: Our recipe calls for chopped pecans, but be sure not to chop them too finely as larger pieces give a delightful crunch to each bite. Additionally, roast your pecans before adding them into your cake batter to enhance their nutty flavour.
5. Use Room Temperature Ingredients: This will ensure everything mixes consistently throughout the batter and produces a more homogenous cake crumb.
6. Mix Until Just Combined: It’s important not to overmix your batter as doing so can result in a tough, dry cake. Mix until all ingredients are just combined.
7. Bake Time and Temperature are Crucial: For a perfectly baked Pecan Sour Cream Pound Cake, set your oven at precisely 325°F and keep an eye on it during its 1 hour and 20-minute bake time.
8. Let Your Cake Rest for 10 Minutes before Unmolding: Doing so allows your cake time to finish setting up and ensures it comes out of the pan evenly. Then you can serve and enjoy your perfect Pecan Sour Cream Pound Cake!
Now, let’s dive into some Frequently Asked Questions about this delectable pecan sour cream pound cake recipe. These questions and answers will shed light on any concerns you may have before baking your own Southern pecan treat. So, without further ado, let’s get started!
What does adding sour cream to a cake mix do?
Incorporating sour cream in your cake batter can bring in moisture without making it runny. This quality of sour cream contributes to a cake with a delicate and smooth texture.
What makes a cake more moist buttermilk or sour cream?
Incorporating sour cream into baked goods can add a touch of creaminess and moisture that may be hard to achieve with other dairy products. This makes sour cream a great option for recipes that tend to yield drier results, such as sponge cakes.
What causes a pound cake to be heavy?
Have you ever wondered why your cake turns out dense and heavy? It may be due to insufficient aeration in the batter, which could be attributed to inadequate creaming or quick incorporation of sugar, eggs or flour.
In conclusion, the Pecan Sour Cream Pound Cake Recipe is a delectable dessert that is perfect for any occasion. With its moist texture and rich flavor, this cake is sure to impress your guests and leave them wanting more. The addition of chopped pecans adds a lovely nutty crunch that elevates the flavor profile of the cake.
Thanks to the recipe’s versatility, you can easily customize it to suit your preferences. You can swap out the pecans for other nuts or add in additional ingredients like cinnamon, caramel, and praline sauce to create variations of the recipe.
Not only is this cake delicious, but it also provides a high level of comfort and warmth that justifies it as one of the best butter cakes within southern cooking. The use of sour cream and cake flour makes this pound cake visibly stunning, with food critics loving its crumbly edge that effortlessly complements various confections layered over it.
After trying this Pecan Sour Cream Pound Cake Recipe for yourself, you will understand why so many consider it a quintessential classic in southern cuisine. So what are you waiting for? Pull out your mixing bowl, gather up these simple ingredients, and get ready to bake some deliciousness!
Pecan Sour Cream Pound Cake Recipe
- 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
- 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.
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.