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Sour Cream Pecan Cake
If you like pecans you'll love this cake. You can make it even nuttier by substituting 1 cup ground pecans for 1 cup flour.
Ingredients
Serves: 12
- 1/4 cup chopped pecans
- 3 cups (375g) cake flour
- 1/2 teaspoon salt
- 1/4 teaspoon bicarb soda
- 250g unsalted butter
- 3 cups (660g) white sugar
- 6 eggs
- 1 teaspoon vanilla essence
- 1 cup sour cream
- 1 cup (150g) icing sugar
- 3 tablespoons orange juice
- 1 teaspoon vanilla essence
Directions
Preparation:30min ›
Cook:1hour30min ›
Ready in:2hours
- Preheat oven to 150 degrees C. Grease and flour a 23cm ring tin. Sprinkle pecans on bottom of tin; set aside. Sift together flour, salt and bicarb 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 tin.
- Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the centre 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 icing sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
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Reviews and Ratings
Global Ratings:
(360)
Reviews in English (311)
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 this 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? - 16 Dec 2002 (Review from Allrecipes USA and Canada)
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 the 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. - 17 Oct 2005 (Review from Allrecipes USA and Canada)
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 ingredient 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! - 19 Jul 2006 (Review from Allrecipes USA and Canada)