Southern Pecan Pound Cake
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.
Enjoy!
Southern Pecan Pound Cake
Ingredients
Batter
- 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
Topping
- 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
Instructions
Batter
- 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.
Topping
- 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.
- ENJOY!
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!
Notes
Nutrition values are estimates, for exact values consult a nutritionist.
