Sour Cream Pecan Cake

Sour Cream Pecan Cake


311 people made this

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.


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

Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

  1. 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.
  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 tin.
  3. 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.
  4. 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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