Pecans… the South’s favorite all-time winning nut. It’s used in pretty much every dessert or bread. It bakes well & it tastes even better. I love roasted pecans with or without spices. I mean…. I even love pecans raw…it’s my favorite nut. Pecans have a 1-2-3 punch of “protein, healthy fats & fiber that can help keep you energized and satisfied.” Not to mention that they are also a great source of magnesium, potassium & calcium. With all these benefits, why not eat pecans?
This Southern Butter, Sour Cream, Pecan Pound Cake is rich, moist & DELICIOUS! A perfect texture of a classic pound cake with a crunch from toasted pecans. This recipe isn’t hard, it’s just important to make sure all your ingredients are at room temperature. Here’s a tip for most pound cakes ***room temperature ingredients create a better blend & traps air so the end results are a lighter & fluffier pound cake.***
Then what makes this cake even more special is the Praline Pecan Sauce that drizzles all over & down the sides. A sweet caramel taste that brings joy to everyone’s lips. This sauce is one of my all time favorites!!! This tasty sauce can be topped onto everything from ice-cream to waffles, cakes, breads & popcorn.
Southern Pecan Pound Cake
- 1 cup pecan halves
- 1 tbsp all-purpose flour
- 2¼ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter room temperature
- 1 ⅓ cup granulated sugar
- 5 eggs large
- 2 tsp pure vanilla extract
- ¼ cup sour cream
- ¼ cup pecan halves
- 1 tbsp granulated sugar
Praline Pecan Sauce
- 1 ¼ cups chopped pecans
- 7 tbsp butter (divided)
- 1 ½ cups light brown sugar
- 3 tbsp flour
- ¾ cup light corn syrup
- ⅔ cup evaporated milk
- ½ tsp vanilla
- Preheat oven to 325 degrees F.
- Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.
- Break the pecans for both the batter and the topping into ¼ inch pieces.
- Toast nuts, cool, and then set aside.
- In a medium mixing bowl, combine flour, baking powder, and salt; mix together & set aside.
- In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg.
- With the mixer on low speed, add about ½ of the flour mixture, mix then add the sour cream. Scrape the bowl down again and then add the remaining ½ flour mixture & mix.
- Fold 1 cup toasted pecans into the batter.
- Spoon the batter into the prepared pan and smooth the surface.
- Depending on pan, either sprinkle ¼ cup toasted pecans over the top of the batter along with sugar, OR place on bottom of a bundt pan.
- Bake 55 to 65 minutes. 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.
Praline Pecan Sauce
- Put pecans and 3 Tbsp butter in microwave safe dish.
- Cook on med-high for 2-4 minutes, stirring twice. Watch closely and be careful not to burn the pecans!
- Put batter into sauce pan & melt on low-medium heat.
- Whisk in brown sugar, flour and corn syrup til blended.
- Whisk in evaporated milk and vanilla. Stir until well combined.
- Combine pecan/butter mixture with the milk/sugar mixture. Pour over anything and EVERYTHING!
Nutrition values are estimates, for exact values consult a nutritionist.