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Pecan Sour Cream Pound Cake

Pecan Sour Cream Pound Cake Recipe

Orignally posted by Carole10 at allrecipes. Her intro: "I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans."
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Prep Time 30 mins
Cook Time 1 hr 30 mins
Course Dessert
Cuisine American
Calories 589.2 kcal

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.

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Nutrition

Serving: 164gCalories: 589.2kcalCarbohydrates: 88.5gProtein: 7gFat: 23.8gSaturated Fat: 13.2gCholesterol: 154.8mgSodium: 171.2mgFiber: 0.8gSugar: 60.6g
Keyword < 4 Hours, Dessert, Fruit, Nuts
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