Pecan Sour Cream Pound Cake

Pecan Sour Cream Pound Cake

270
CAROLE10 1

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 20 m servings 594 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 594 kcal
  • 30%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 89.7g
  • 29%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

270
  1. 313 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Everyone loves this cake when I make it. If your looking for that pound cake with the crunchy crust, look no further. This cake is really heavy, but moist. For you nut lovers, try adding peca...

Most helpful critical review

Everyone loved it, only after i'd reduced the sugar to 1 1/2 cup. Texture and taste is good. BUT I HAVE THIS TO ADD: I'm surprised that nobody thought the cake was too sweet. The first time i ma...

Everyone loved it, only after i'd reduced the sugar to 1 1/2 cup. Texture and taste is good. BUT I HAVE THIS TO ADD: I'm surprised that nobody thought the cake was too sweet. The first time i ma...

Everyone loves this cake when I make it. If your looking for that pound cake with the crunchy crust, look no further. This cake is really heavy, but moist. For you nut lovers, try adding peca...

DEVINE!!!! Just what I was looking for. Only made 2 changes, didn't use the pecans (my husband is allergic, but can't wait to try making it with the pecans for my dad and myself)and added one i...

This is a classic recipe for pound cake but this is the first time I've made it with cake flour rather than all purpose. I've decided either can be used with perfect results. Moist, dense, butt...

This is the perfect pound cake. My benchmark for pound cake is "Sara Lee"...this one is even better. Perfect texture, crumb and flavor! I usually do this without the pecans and bake in loaf pa...

This was made for a friend's husband that only likes Sour Cream Pound Cakes from Publix's.... I omitted the nuts as I am allergic to them and can't cook with them, but everything else was the sa...

My first ever pound cake attempt was a HUGE success with this recipe. My boyfriend advise a cake this good deserved a marriage proposal. Moist several days later with a great taste.

This cake is amazing!!! Next time I will add a little bit of orange juice and rind to the cake batter and double the glaze recipe - but believe me, it's great either way!!

I cannot say enough about how great this cake was. I made it for a birthday and now everyone wants one of their own.