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Pecan Sour Cream Pound Cake

SUBMITTED BY: CAROLE10  PHOTO BY: Allrecipes 

"I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans."
RECIPE RATING:
This recipe has been rated 232 times with an average star rating of 4.7
Read Reviews (199)
PREP TIME  30 Min
COOK TIME  1 Hr 30 Min
READY IN  2 Hrs 20 Min
Original recipe yield 1 - 10-inch Bundt or tube pan

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/4 cup chopped pecans
  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup unsalted butter
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  •  
  • 1 cup confectioners' sugar
  • 3 tablespoons orange juice
  • 1 teaspoon vanilla extract

What to Drink?
Wine Port
Hot Non-Alcoholic Coffee

DIRECTIONS

  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. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
  3. 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.
  4. To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed on oct. 30, 2003 by JAANEMAN 
Everyone loved it, only after i'd reduced the sugar to 1 1/2 cup. Texture and taste is good.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on jul. 31, 2007 by EMCQUAY81 
Everyone loves this cake when I make it. If your looking for that pound cake with the crunchy... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on jul. 19, 2006 by Bella 26 
DEVINE!!!! Just what I was looking for. Only made 2 changes, didn't use the pecans (my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on apr. 21, 2006 by MARILYNJ100 
This was made for a friend's husband that only likes Sour Cream Pound Cakes from Publix's....... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on feb. 27, 2007 by beefymac 
I cannot say enough about how great this cake was. I made it for a birthday and now everyone... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on may 16, 2006 by Chel 
My first ever pound cake attempt was a HUGE success with this recipe. My boyfriend advise a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on sep. 11, 2005 by COOKYKAMP 
This is the perfect pound cake. My benchmark for pound cake is "Sara Lee"...this one is even... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on jun. 9, 2006 by Kristina S 
My friends and family love this cake. I made it for special events and its a huge hit!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on jan. 16, 2007 by SunSticker 
This cake is amazing!!! Next time I will add a little bit of orange juice and rind to the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on jun. 12, 2006 by Brina 
It was great. I had to leave out the nuts due to allergies. I split the batter and baked one... MORE

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Nutritional Information
Pecan Sour Cream Pound Cake

Servings Per Recipe: 12

Amount Per Serving

Calories: 597

  • Total Fat: 24g
  • Cholesterol: 156mg
  • Sodium: 168mg
  • Total Carbs: 89.8g
  •     Dietary Fiber: 0.9g
  • Protein: 7.1g

VIEW DETAILED NUTRITION

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