The Country Cook: Southern Pecan Pound Cake
                                                   

Wednesday, March 2, 2016

Southern Pecan Pound Cake

If there is one classic dessert recipe that I go back to time and time again, it's pound cake. It has stood the test of time for a reason. Every southern cook has a favorite pound cake recipe. You can put so many little twists on the basic recipe and it also makes a great base for other desserts. One of my favorite ways to serve pound cake is with fresh strawberries and whipped cream on top. And, of course, it uses lots of my favorite, good-for-you eggs: Eggland's Best eggs
Eggland’s Best (EB) is on the hunt for the best original egg recipe in America and is encouraging fans to create recipes using Eggland’s Best eggs, while also showing their state pride by integrating a locally-sourced ingredient. 

There are so many different ways to add nutrition to your everyday meals using EB eggs, and Eggland’s Best invites you to show off the creative ways in which you incorporate them into your own delicious recipes inspired by your home state!

By choosing Eggland’s Best eggs over ordinary eggs, you are getting an egg that is fresher, tastes better, and contains more vitamins and nutrients. Compared to ordinary eggs, each Eggland’s Best egg offers four times more vitamin D, more than double the omega-3s, and contains 25% less saturated fat.

I was inspired by the south for my recipe. Pecan trees are in abundance here and they just so happen to be my favorite! I added just a bit of sour cream to this recipe to make it a bit more moist. For an even more decadent dessert, try serving with a little drizzle of caramel sauce!
Ingredients:
1 cup chopped pecans
1 tbsp. all-purpose flour
2 1/4 cups all-purpose flour
1 tsp. baking powder
1 cup (2 sticks) salted butter, softened to room temperature
1 1/3 cups sugar
5 large Eggland's Best eggs
2 tsp. vanilla extract
1/2 cup sour cream 

topping:
1/4 cup chopped pecans
1 tbsp. sugar
Directions: 
Preheat oven to 325F degrees. Spray a 12-cup Angel Food Cake Pan with nonstick cooking spray. I like to use the nonstick spray that has flour in it. This is made especially for baking and really makes it a breeze to pop the cake out after it is done cooling. It's super important that you spray the entire inside of the cake pan.
In a small bowl, combine 1 cup chopped pecans with 1 tbsp. flour. Stir well then set aside.
In a medium bowl, combine 2 1/4 cups all-purpose flour and 1 tsp. baking powder. Set aside.
In the bowl of an electric mixer, cream the butter and sugar together until fluffy. If you are using a stand mixer, be sure to occasionally scrape down the sides of your mixing bowl.
Slowly add in Eggland's Best eggs (one at a time) mixing after each addition.
Then stir in two teaspoons of vanilla extract.
Once combined, slowly add in flour mixture. You want to add it in slowly so that it incorporates fully and also so that it doesn't fly everywhere when you turn on your mixer.
Then stir in sour cream.
Finally, stir in (by hand) floured pecans. Batter will be thick.
Pour batter into prepared angel food cake pan. Using the back of a spoon, spread out batter as evenly as possible.
Top batter with 1/4 cup chopped pecans and sprinkle with 1 tbsp. sugar.
Bake for about 55-65 minutes (until an inserted toothpick comes out clean.)
Allow to cool for an hour, then turn out onto a serving dish.
Slice and serve!
Enjoy!
PRINTABLE RECIPE HERE

I am a proud ambassador for Eggland's Best eggs. As always, all opinions are my own. 


9 comments :

  1. I always look forward to viewing and making your delicious recipes. This pound cake looks amazing. I can't wait to make it. Thank you for all your postings and deliciousness.
    Ronnie

    ReplyDelete
  2. I made this last week. So light and pecan filled! Not as heavy as usually I expect pound cakes to be. And makes lots more than the loaf style.

    ReplyDelete
  3. Thanks so much, so glad you enjoyed this pound cake. Try it with the caramel drizzle, my goodness!

    ReplyDelete
  4. Woo-hoo! This must be really a deviation from the plain pound cake my mother used to bake! Can't wait to try this. Thus must be super duper yumyum!

    ReplyDelete
  5. I made this super cake over the weekend and it as total WINNER!!!!!! So very delicious!!!! THANKS

    edgar

    ReplyDelete
  6. Edgar, that is wonderful! So glad you enjoyed it.

    ReplyDelete
  7. This cake was awesome! Totally loved it!

    Esta buenisimo, el mejor!

    ReplyDelete
  8. Can this cake be made in a Bundt pan, with the pecan topping put in the pan first?

    ReplyDelete

This is a family website so all comments will be moderated before being published. Thank you!