Pecan Sour Cream Pound Cake Popular Recipes

Thursday, February 19, 2015

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Pecan Sour Cream Pound Cake

"I won first place with this cake on the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier version, you can substitute 1 cup of the flour with 1 cup of floor pecans."

Ingredients :

1/four cup chopped pecans
three cups cake flour
half of teaspoon salt
1/4 teaspoon baking soda
1 cup unsalted butter
three cups white sugar
6 eggs
1 teaspoon vanilla extract
1 cup bitter cream
1 cup confectioners' sugar
three tablespoons orange juice
1 teaspoon vanilla extract

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H20M

Preheat oven to three hundred levels F (one hundred fifty stages C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on backside of pan; set apart. Sift collectively flour, salt, and baking soda into a medium bowl; set apart.
In a big bowl, cream butter and white sugar till mild and fluffy. Beat in eggs separately, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
Bake inside the preheated oven for 75 to 90 minutes, or till a toothpick inserted into the center of the cake comes out easy. Let cool in pan for 20 minutes, then flip out onto a twine rack and funky completely.
To put together the glaze: In a small bowl, integrate confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake at the same time as still warm.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, cook it calmly, and make smooth-up less complicated.

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