Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, pecan sour cream pound cake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Pecan Sour cream pound cake is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Pecan Sour cream pound cake is something that I’ve loved my entire life.
A rich and delicious sour cream pound cake is baked in a Bundt pan lined with chopped pecans. All Reviews for Pecan Sour Cream Pound Cake. This is one of the most delicious pound cakes I've ever made.
To begin with this recipe, we have to first prepare a few components. You can cook pecan sour cream pound cake using 17 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pecan Sour cream pound cake:
- Take cake
- Prepare 1/4 cup chopped pecans
- Prepare 3 cup cake flour
- Get 1/2 tsp salt
- Get 1/4 tsp baking soda
- Get 1 cup Unsalted butter
- Prepare 6 eggs
- Make ready 1 tsp Vanilla extract
- Get 1 cup Sour cream
- Get 3 cup White sugar
- Take Glaze
- Get 1 cup Confectioners sugar
- Make ready 3 tbsp Orange juice
- Prepare 1 tsp Vanilla extract
- Take extra hints
- Make ready 1 For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans
- Get 1 I also substituted 1 1/2 cup of cake flour with 1 1/2 cup of all purpose flour
All the ingredients MUST be at room temperature so that they blend together smoothly and it also helps create maximum volume. The key to making the best pound cake is to CREAM the heck. It's fairly straightforward to make, and if stored in an air-tight container, it keeps very well for several days. The beauty of pound cake is that it can be assembled with things most of us have in our refrigerators and pantries: eggs, sugar, vanilla, salt, even sour cream.
Steps to make Pecan Sour cream pound cake:
- Preheat oven to 300. 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.
Watch me make this Sour Cream Pound Cake from start to finish! I want to brag that I always wake up in the wee hours of the morning to prepare from-scratch ingredients, but the truth is I couldn't sleep! Pour the thick and cream batter over pecans in prepared pan. This sour cream pound cake is the perfect cake for a special occasion, or bake it for a special family dessert. Pound cakes get their fine texture from a lengthy beating that incorporates air into the batter, and this pound cake gets an extra boost of lightness from beaten egg whites.
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