This Pecan Sour Cream Pound Cake is a moist and flavorful cake that is perfect for any occasion! It has a rich pecan flavor with a hint of sour cream, and the bundt cake shape makes it extra special. This cake is sure to be a hit with your family and friends!
- 1 cup chopped pecans
- 1 cup cake flour
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup unsalted butter
- 3 cups white sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 2 cups sour cream
- 1/2 cup confectioners’ sugar
- 3 tablespoons orange juice
- 1 teaspoon vanilla extract
1. 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.
2. In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract
3. Add flour mixture alternately with sour cream to the large bowl with the creamed mixture. Pour batter over pecans in prepared pan.
4. 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
5 .To prepare the glaze: In a small bowl, combine confectioners’ sugar, orange juice ,and 1 teaspoon vanilla extract . Drizzle over cake while still warm
- Calories: 3344
- Fat: 198 g
- Saturated fat: 117 g
- Cholesterol: 892 mg
- Sodium: 3440 mg
- Potassium: 1260 mg
- Carbohydrates: 356 g
- Fiber: 7.4 g
- Sugar : 273 g Protein 37g
Why is my pound cake dry and crumbly?
There are a few reasons why your pound cake might be dry and crumbly. One possibility is that it was over-baked. If the cake is dry to the touch and feels firm when you press on it, this may be the case. Another possibility is that too much flour was added to the batter. This can happen if you’re not careful when measuring or if you accidentally add too much flour when sifting. Too little butter or sugar can also make a cake dry and crumbly, so be sure to use the correct amounts called for in your recipe.
If your cake is dry and crumbly, there are a few things you can do to try and salvage it. First, lower the oven temperature slightly and continue baking for a few minutes longer until the cake tests done with a toothpick inserted into the center comes out clean. You can also try removing the cake from the oven a bit earlier than called for in your recipe; sometimes cakes need less time than anticipated to bake through completely. Finally, if all else fails, you can always moisten dry and crumbly cakes with simple syrup (equal parts water and sugar boiled together until dissolved) before serving them.
What do I do if my pound cake is too dry?
If your pound cake is too dry, a simple fix is to brush syrup over the top of the cake. Simple syrup adds moisture and sweetness to any dry cake. You can also add a touch of flavor to this syrup with extracts or a squeeze of juice.
To make a simple syrup, combine equal parts sugar and water in a saucepan over medium heat. Stir until the sugar has dissolved, then bring to a boil and cook for 1-2 minutes. Remove from the heat and let cool before using. If you want to flavor your syrup, you can add extracts or fruit juices after it has cooled.
Once your syrup is ready, brush it generously over the top of your pound cake. Allow the cake to absorb the syrup for 10-15 minutes before serving.
How do I make my pound cake less crumbly?
To make a less crumbly pound cake, you should use cake flour instead of all-purpose flour. You should also add sour cream to the batter. Room temperature butter is important; don’t over-cream the mixture. Add a touch of baking powder or baking soda. Adding oil will also help to make the cake less crumbly. Don’t over-mix the batter; mix just until combined. Bake at a lower temperature so that you don’t over-bake the cake. Finally, brush with simple syrup or another liquid once it’s out of the oven.
Can you add pecans to pound cake?
A classic southern pecan pound cake recipe is a moist and tender cake that is packed with butter pecan flavor. This type of cake gets its unique flavor from the addition of toasted pecans, which gives it a crunchy texture in every bite. If you’re looking for a traditional pound cake with a little something extra, then this recipe is definitely for you.
Is milk or water better for pound cake?
There is no simple answer to the question of whether milk or water is better for pound cake. It depends on a number of factors, including the type of flour used, the amount of leavening agent, the fat content of the recipe, and personal preference.
Some bakers believe that milk makes for a richer, more tender cake, while others find that water yields a lighter crumb. In general, recipes that call for self-rising flour or baking powder produce a lighter cake than those made with all-purpose flour. Fat also contributes to density and moistness; pound cakes made with butter tend to be richer than those made with oil.
Ultimately, it is up to the baker to decide which liquid will produce the desired result. Experimentation is often necessary to find the perfect combination of ingredients for any given recipe.