Pecan Sour Cream Pound Cake

adsense 336x280 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.


Pecan Sour Cream Pound Cake
Ingredients


  • ¼ cup chopped pecans
  • 3 cups cake flour
  • ½ teaspoon salt
  • ¼ 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

Instructions
 Step 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.

 Step 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.

 Step 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.

 Step 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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