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Southern Pecan Pound Cake (+Video)
Homemade Southern Pecan Pound Cake is the most moist and tastiest pound cake ever! It has so much flavor and comes out perfect every time!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
10
Calories
526
kcal
Author
Brandie @ The Country Cook
Ingredients
1
cup
chopped pecans
1
tablespoon
all-purpose flour
2 ¼
cups
all-purpose flour
1
teaspoon
baking powder
1
cup
salted butter (2 sticks)
(softened to room temperature)
1 ⅓
cups
sugar
5
large eggs
2
teaspoons
vanilla extract
½
cup
sour cream
For the topping:
¼
cup
chopped pecans
1
tablespoon
sugar
Instructions
Preheat oven to 325F degrees. Spray a 12-cup Angel Food Cake Pan with nonstick cooking spray.
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.
Slowly add in eggs (one at a time.)
Then stir in two teaspoons of vanilla extract.
Once combined, slowly add in flour mixture.
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.
Video
Nutrition
Calories:
526
kcal
|
Carbohydrates:
52
g
|
Protein:
7
g
|
Fat:
32
g
|
Sodium:
203
mg
|
Fiber:
2
g
|
Sugar:
28
g