Pecan Sour Cream Pound Cake

253 Reviews

Prep: 30 min
Cook: 1 hr 30 min
Ready In: 2 hr 20 min

“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.” - by CAROLE10

Adjust Servings

Adjust

Metric US

Original recipe yields 1 - 10-inch Bundt or tube pan

Directions

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.
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.

Nutrition

Amount Per Serving (12 total)

Calories
594 cal
30%

Fat
23.8 g
37%

Carbs
89.7 g
29%

Based on a 2,000 calorie diet

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Reviews (253)

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127

JAANEMAN

Oct. 30, 2003

"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 made thi..." See mores cake, it was awfully sweet that we all got a bit sick from eating it. 3 cups of sugar for 2 cups of cake flour and 1 cup of ground pecans do not sound like a right equation at all! Doesn't anyone else feel like this?"

EMCQUAY81

Jul. 31, 2007

"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 pecans to ..." See morethe batter also. Very good! I would try less sugar next time. Maybe 2 1/2 cups instead of 3. It's a little sweet for my taste. I also increased the vanilla to 1/2 tbsp for more flavor."

Bella 26

Jul. 19, 2006

"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 ingredi..." See moreent to the recipe-added 1 tsp. of almond extract (along with the 1 tsp. of vanilla extract) My favorite pound cake is the Tastefully Simple Absolutely Almond Pound Cake and this is pretty close. My kids prefer this over chocolate chip cookies! LOVED IT!"

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