Pecans are ground to a fine consistency,
contributing to the dense texture of this rich, buttery cake.
Serve individual slices topped with sugared berries and lightly
sweetened whipped cream.
Pecan Sour Cream Pound Cake
- 1 1/4 cup finely ground pecans - divided
use (see Cook's Note)
2 cups cake flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup (8-ounces) unsalted butter, softened
3 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
1 cup sour cream
- Preheat oven to 300*F (150*C). Grease
and flour a 10-inch Bundt or tube pan. Sprinkle 1/4 cup pecans
on bottom of pan.
- In a medium bowl, whisk together remaining
1 cup pecans, flour, salt, and baking soda; set aside.
- In a large mixing bowl, cream butter and
sugar at medium speed with an electric mixer until light and
fluffy. Add eggs and vanilla, beating until well mixed. With
mixer at low speed, alternately add the flour mixture and the
sour cream to the creamed mixture just until fully incorporated.
Pour batter into prepared pan.
- Bake for 1 hour and 20 minutes, or until
tested done when pressed lightly in the center and cake springs
back. Cool for 15 minutes in pan on wire rack before removing.
Cool completely on wire rack.
Makes 12 servings.
Cook's Note: Easily process the pecans in
a food processor with short pulses at a time until the desired
texture is reached. Adding a teaspoon or so of flour will help
to keep nuts from sticking together.
