The Country Cook

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Southern Pecan Pound Cake

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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.
Southern Pecan Pound Cake
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!
5 from 12 votes
Southern Pecan Pound Cake
Print
Southern Pecan Pound Cake
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Course: Dessert
Cuisine: American
Servings: 10
Calories: 526 kcal
Author: Brandie @ The Country Cook
Ingredients
  • 1 cup chopped pecans
  • 1 tbsp all-purpose flour
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1 cup salted butter softened to room temperature, 2 sticks
  • 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
Instructions
  1. Preheat oven to 325F degrees.
  2. Spray a 12-cup Angel Food Cake Pan with nonstick cooking spray.
  3. In a small bowl, combine 1 cup chopped pecans with 1 tbsp. flour.
  4. Stir well then set aside.
  5. In a medium bowl, combine 2 1/4 cups all-purpose flour and 1 tsp. baking powder.
  6. Set aside.
  7. In the bowl of an electric mixer, cream the butter and sugar together until fluffy.
  8. Slowly add in eggs (one at a time.)
  9. Then stir in two teaspoons of vanilla extract.
  10. Once combined, slowly add in flour mixture.
  11. Then stir in sour cream.
  12. Finally, stir in (by hand) floured pecans.
  13. Batter will be thick.
  14. Pour batter into prepared angel food cake pan.
  15. Using the back of a spoon, spread out batter as evenly as possible.
  16. Top batter with 1/4 cup chopped pecans and sprinkle with 1 tbsp. sugar.
  17. Bake for about 55-65 minutes (until an inserted toothpick comes out clean.)
  18. Allow to cool for an hour, then turn out onto a serving dish.
Nutrition Facts
Southern Pecan Pound Cake
Amount Per Serving
Calories 526 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 14g 70%
Cholesterol 136mg 45%
Sodium 203mg 8%
Potassium 188mg 5%
Total Carbohydrates 52g 17%
Dietary Fiber 2g 8%
Sugars 28g
Protein 7g 14%
Vitamin A 15.3%
Vitamin C 0.3%
Calcium 6.6%
Iron 11.8%
* Percent Daily Values are based on a 2000 calorie diet.

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

 

 

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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

    Reply

  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.

    Reply

  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!

    Reply

  10. I made this for my family and they absolutely loved it! Was a total hit. I’ll be making again. Can this be made in a bundt pan instead?

    Reply

    • Woo Hoo!! Yes, it can be made in a bundt pan but it needs to be a LARGE (10-cup bundt pan) and you will want to butter and flour the bundt pan very well to make sure it will come out. Pound cakes like to get stuck in the nooks and crannies of the bundt pan sides.

      Reply

  11. Wow! We love this cake. It’s not super sweet, which I really like. The texture is incredible. Will definitely be making again and again!

    Reply

  14. The flavor is not very sweet which could be a bonus if you wanted to serve for breakfast with coffee but if you’re expecting a super sweet pound cake this one is not it.

    Reply

  15. Can you use Splenda instead of sugar, I love pound cake , so many are trying to watch their sugar intake

    Reply

  22. Can’t wait to make this.Looks so good. I love your Angel cake pan. Could you tell me where did you get your pan from?Thank you for sharing

    Reply

  23. I do like to make this, but would need to use spelt due to a wheat allergy. Still learning how to bake with Spelt. They say to use it like regular flour, but it tends to get dryer than regular flour. Does anyone know how much milk or water to add for extra moisture without ruining this?

    Reply

  24. I made this for a client for Easter. He had planned to take it to his sister’s for dessert after their Easter dinner. I just saw him for the first time since then, and he went on and on about how good it was. He wanted a cake that wasn’t too sweet and had no icing and specifically asked for a ‘pecan cake.’ This was the winner! I made it in two loaf pans and it was perfect. He told me he ended up trying it the day before Easter and it was so good he kept it all for himself. Both loaves! ???? I’m sure he will be requesting it again, so thanks for this great recipe!

    Reply

  26. This was a very delicious cake! I made it today for the 4th of July and I have about half a cake left. It’s moist, but not overly sweet. And the pecans give it a nice crunch. Will definitely be making this cake again!

    Reply

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