Southern Pecan Pound Cake
This easy pecan pound cake recipe is pretty as a picture.
This Southern pecan pound cake is pretty, sophisticated, and go-back-for-a-third-slice delicious. Not very many desserts can be all three! The flavors in this easy pecan pound cake are incredible, with toasty nuts, plenty of butter, vanilla, sour cream, rum, and more. With all of these flavorful ingredients, this cake couldn’t be anything but delicious. However, with Addie’s secret tip for keeping the pecans evenly distributed, this cake is not just amazing to eat. It’s also pretty as a picture. Because of this, we recommend serving this Southern pecan pound cake whenever you need to impress (because it will!).
From the Chef: When I first started baking my own cakes, I got frustrated anytime I tried adding nuts or chocolate chips into the batter because they'd inevitably sink to the bottom instead of staying evenly sprinkled throughout. When I was in culinary school, I learned to mix the nuts or chocolate chips with flour before adding them into the batter to prevent them from sinking to the bottom of the cake. I've used this trick ever since!
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Cake!: 103 Decadent Recipes for Poke Cakes, Dump Cakes, Everyday Cakes and Special Occasion Cakes Everyone Will Love.
Preparation Time45 min
Cooking Time1 hr 10 min
- 1 cup pecan halves, broken into 1/4-inch pieces and toasted
- 2 1/4 cups plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 1/3 cup sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 1/3 cup sour cream
- 1/2 cup pecan halves, toasted
- 1 tablespoon sugar
For the Cake: Preheat the oven to 325°F. Grease and flour a 10-inch angel food cake pan.
Toss the pecans with 1 tablespoon of flour and set aside.
In a medium bowl, whisk the remaining 2 1/4 cups flour, baking powder, and salt.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter for 1 to 2 minutes on medium speed, then slowly add in the sugar and beat until incorporated and the mixture is fluffy. Stop and scrape down the mixture.
Add the eggs, one at a time, and beat well after each addition.
Add in the vanilla and rum extract.
On low speed, add about half of the flour mixture, then the sour cream, and then the remaining flour. Scrape down the sides of the bowl to make sure the batter is fully mixed.
Carefully fold in the pecans.
Spoon the batter into the prepared pan.
For the Topping: Sprinkle the pecans over the top of the batter, then sprinkle the sugar. Bake for 60 to 70 minutes or until golden and a toothpick inserted in the center comes out clean.
Cool in the pan on a cooling rack for 15 minutes.
Remove the cake from the pan to cool completely. Slice and serve.
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