Pecan Sour Cream Pound Cake

Pound cakes are everyone’s favorite as they can be eaten as a dessert or a snack with your evening tea.

This pecan pound cake recipe is very delicious and easy to make.

I must say that this dish is nutritious and wholesome to fulfill your appetite. It aids in treating several underlying disorders.

Isn’t that great? So let’s get this recipe off with a few basic components.

This pecan pound cake is sweet but is also low in calories.

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Why I Love Pecan Sour Cream Pound Cake?

I adore this recipe for pecan nuts especially. I’m often worried about desserts with plenty of calories but getting my hands on this recipe really helped me satisfy my cravings.

What Does Adding Sour Cream To A Cake Mix Do?

Adding sour cream to the cake mix creates a cake with a lovely crumble! Avoid adding water as it dilutes the batter’s consistency. Sour cream improves the texture of the pecan pound cake.

Why Did My Sour Cream Pound Cake Fall?

There might be tons of reasons for cakes to collapse throughout the mixing and baking process. If you are adding substances that are alternate to the recipe it might be one of the reasons, the temperature really matters a lot during preparation and storage, or the air pressure can all be a consequence for the cake to fall. Try to use fresh substances in your batter. Last but not least always measure your ingredients well.

Why Is My Pound Cake Not Moist?

There are several reasons for the cake to dry and not be moist. . One of the main reasons is that if the ingredients are not well mixed it leads to a disrupted cake consistency.  To make your cake moist, add more flour to the recipe while stirring the contents. Always bake at the right temperature and follow the time as instructed to ensure that your cake is moist.

What Makes A Pound Cake Gummy?

A cake can become too gooey or gummy if the mixture is stirred excessively. The gluten is activated due to extra blending which makes this texture gummy. One of the other reasons for the cake to become gummy is improperly creaming of the butter and sugar.

How To Serve Pecan Sour Cream Pound Cake?

When serving a pecan pound cake frost the cake after it has cooled and place it in the refrigerator for about two to three hours before serving. Always serve your pecan sour cream pound cake chilled.

Pecan Sour Cream Pound Cake Cooking Tips:

Always remember to glaze the pan with butter or oil. Make sure that every ingredient is at room temperature. The butter becomes too soft if you melt it in the microwave.

“creaming” the butter and sugar is essential so follow the recipe.  Top with the pecan nuts at the end.

Ingredients:

Cake:

• Pecans
• Cake flour
• Baking soda
• Salt
• Sweet cream butter
• Sugar
• Eggs
• Pure vanilla extract
• Sour cream

Glaze:

• Powdered sugar
• Orange juice
• Pure vanilla extract

How to make Pecan Sour Cream Pound Cake:

Cake:

Step 1. Preheat oven to 300 degrees.

Step 2. Prep a 10-inch bundt cake pan.

Step 3. Sprinkle the chopped pecans in the bottom of the prepared bundt cake pan. Set the pan aside.

Step 4. Add flour, salt, and baking soda in a medium bowl.

Step 5. Sift the three ingredients together. Set aside.

Step 6. Add butter and sugar in a mixing bowl. Using an electric mixer cream the two together.

Step 7. Continue beating while adding in one egg at a time.  Add the pure vanilla extract.

Step 8. Stir to mix.

Step 9. Alternate adding the flour mixture and sour cream in the mixing bowl.

Step 10. Beat until all the contents have been blended.

Step 11. Pour the cake batter into the bundt cake pan.

Step 12. Bake at 300 degrees for 75-90 minutes. (Or until a toothpick inserted in the center of the cake comes out clean.)

Step 13. Remove from the oven and place on the counter to cool for 20 minutes.

Step 14. Put a wire rack on the counter and turn the cake pan upside down on the rack.

Glaze:

Step 1. Add the powdered sugar, orange juice, and pure vanilla to a mixing bowl.

Step 2. Use an electric mixer to blend the contents together.

Step 3. Pour over the cake.

Step 4. Set aside.

Pecan Sour Cream Pound Cake

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 50 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 12

Pound cakes are everyone’s favorite as they can be eaten as a dessert or a snack with your evening tea, this pecan pound cake recipe is very delicious and easy to make.

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Ingredients 

Cake:

• ¼ C pecans, chopped
• 3 C cake flour
• ¼ tsp baking soda
• ½ tsp salt
• 1 C sweet cream butter
• 3 C sugar
• 6 large eggs
• 1 tsp pure vanilla extract
• 1 C sour cream

Glaze:

• 1 C powdered sugar
• 3 Tbsp orange juice, pulp free
• 1 tsp pure vanilla extract

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Instructions

Cake:

• Preheat oven to 300 degrees.
• Prep a 10-inch bundt cake pan.
• Sprinkle the chopped pecans in the bottom of the prepared bundt cake pan.
• Set the pan aside.
• Add flour, salt, and baking soda in a medium bowl.
• Sift the three ingredients together.
• Set aside.
• Add butter and sugar in a mixing bowl. Using an electric mixer cream the two
  together.
• Continue beating while adding in one egg at a time.  Add the pure vanilla extract.
• Stir to mix.
• Alternate adding the flour mixture and sour cream in the mixing bowl.
• Beat until all the contains have been blended.
• Pour the cake batter in the bundt cake pan.
• Bake at 300 degrees for 75-90 minutes. (Or until a toothpick inserted in the center of the cake comes out clean.)
• Remove from the oven and place on the counter to cool for 20 minutes.
• Put a wire rack on the counter and turn the cake pan upside down on the rack.

Glaze:

• Add the powder sugar, orange juice, and pure vanilla in a mixing bowl.
• Use an electric mixer to blend the contains together.
• Pour over the cake.
• Set aside.

Nutrition

Calories: 529kcal | Carbohydrates: 85g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 185mg | Potassium: 109mg | Fiber: 1g | Sugar: 51g | Vitamin A: 721IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg

Author: Laura

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How To Store Pecan Sour Cream Pound Cake?

The sour cream pecan pound cake may be kept in a variety of space. Keep it in cool and dry place. Store it refrigerator for a few days only.

How To Reheat Pecan Sour Cream Pound Cake?

For up to 3 days, the pound cake will remain fresh. Keep it in a wrapper at room temperature. Reheating the cake is not necessary.

How Much Does Pecan Sour Cream Pound Cake Last On The Fridge?

When refrigerated the Sour cream pound cake can last about a week. It is appropriate to store the cake for up to a maximum of 5 days only. After that cake starts to dry up.

Can I Make Ahead Pecan Sour Cream Pound Cake?

Undoubtedly, you can set this cake overnight or even the following day.   It may be store in the fridge for a maximum of five days. You can store it for two days on kitchen shelf. Tastes best when it is freshly baked.

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