Pecan Sour Cream Pound Cake: A Decadent Delight
There’s something undeniably comforting about a classic pound cake. Its dense, buttery crumb and simple elegance make it a perfect dessert for any occasion. This Pecan Sour Cream Pound Cake takes that classic recipe and elevates it to new heights with the rich flavor of pecans and the subtle tang of sour cream. The sour cream not only adds moisture, ensuring a tender crumb, but also contributes to a lovely, delicate texture. The pecans provide a delightful crunch and nutty flavor that complements the cake beautifully. This cake is perfect on its own with a cup of coffee or tea, or it can be dressed up with a simple glaze, whipped cream, or fresh berries for a more festive dessert. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and yields a truly impressive result. Get ready to impress your family and friends with this incredibly delicious and satisfying Pecan Sour Cream Pound Cake!
## Why This Recipe Works
Several key elements contribute to the success of this Pecan Sour Cream Pound Cake:
* **Sour Cream:** The star ingredient! Sour cream adds moisture and a subtle tang that balances the sweetness of the cake. Its acidity also helps to tenderize the gluten, resulting in a finer, more delicate crumb.
* **Pecans:** Toasted pecans provide a rich, nutty flavor and a delightful textural contrast to the soft cake. Toasting the pecans before adding them to the batter enhances their flavor and aroma.
* **Creaming Butter and Sugar:** This crucial step incorporates air into the batter, which is essential for a light and airy cake. Make sure to cream the butter and sugar together until they are light and fluffy.
* **Proper Mixing:** Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
* **Baking Temperature:** Baking at the correct temperature is essential for even cooking and a golden-brown crust. Use an oven thermometer to ensure that your oven is accurately calibrated.
## Ingredients You’ll Need
Before you start baking, gather all your ingredients. This will make the process smoother and more efficient.
* **3 cups all-purpose flour:** Provides the structure for the cake.
* **1 teaspoon baking powder:** Helps the cake rise and gives it a light texture.
* **1/2 teaspoon baking soda:** Reacts with the sour cream to create a tender crumb.
* **1/2 teaspoon salt:** Enhances the flavors of the other ingredients.
* **1 cup (2 sticks) unsalted butter, softened:** Adds richness and flavor to the cake. Make sure the butter is softened, but not melted.
* **2 1/2 cups granulated sugar:** Sweetens the cake and helps to create a tender crumb.
* **4 large eggs:** Bind the ingredients together and add moisture.
* **1 teaspoon vanilla extract:** Enhances the flavor of the cake.
* **1 cup sour cream:** Adds moisture, tang, and tenderness to the cake.
* **1 cup chopped pecans, toasted:** Provides a nutty flavor and a delightful crunch.
## Equipment You’ll Need
Having the right equipment will make baking this cake much easier.
* **Stand mixer or hand mixer:** For creaming the butter and sugar and mixing the batter.
* **Large mixing bowl:** For combining the dry ingredients.
* **9×5 inch loaf pan:** For baking the cake.
* **Parchment paper:** To line the loaf pan and prevent the cake from sticking.
* **Measuring cups and spoons:** For accurate measuring of ingredients.
* **Oven thermometer:** To ensure that your oven is accurately calibrated.
* **Wire rack:** For cooling the cake.
## Step-by-Step Instructions
Follow these detailed instructions to bake the perfect Pecan Sour Cream Pound Cake.
**1. Prepare the Pan and Preheat the Oven:**
* Preheat your oven to 325°F (160°C). Using an oven thermometer is highly recommended to ensure accurate temperature.
* Grease a 9×5 inch loaf pan with butter or cooking spray. Line the bottom of the pan with parchment paper, leaving an overhang on the sides. This will make it easier to remove the cake from the pan after baking.
**2. Toast the Pecans:**
* Spread the chopped pecans on a baking sheet.
* Toast them in the preheated oven for 5-7 minutes, or until they are fragrant and lightly golden brown. Watch them carefully to prevent burning.
* Remove the pecans from the oven and let them cool completely.
**3. Combine the Dry Ingredients:**
* In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
* Whisking ensures that the ingredients are evenly distributed.
**4. Cream the Butter and Sugar:**
* In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and sugar until light and fluffy.
* This step is crucial for incorporating air into the batter, which will result in a light and airy cake. This usually takes about 3-5 minutes.
* Scrape down the sides of the bowl occasionally to ensure that all of the butter and sugar are incorporated.
**5. Add the Eggs and Vanilla:**
* Add the eggs one at a time, beating well after each addition.
* Make sure each egg is fully incorporated before adding the next.
* Beat in the vanilla extract.
**6. Alternate Adding Dry and Wet Ingredients:**
* Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients.
* Add about one-third of the dry ingredients to the wet ingredients and mix until just combined.
* Then, add half of the sour cream and mix until just combined.
* Repeat with another one-third of the dry ingredients, the remaining sour cream, and finally the remaining dry ingredients.
* Mix until just combined. Be careful not to overmix.
**7. Fold in the Pecans:**
* Gently fold in the toasted pecans until they are evenly distributed throughout the batter.
* Use a spatula to fold the pecans in, being careful not to deflate the batter.
**8. Pour Batter into Pan and Bake:**
* Pour the batter into the prepared loaf pan and spread it evenly.
* Bake in the preheated oven for 65-75 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
* If the top of the cake is browning too quickly, tent it loosely with aluminum foil.
**9. Cool the Cake:**
* Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
* Remove the parchment paper from the bottom of the cake.
## Tips for Success
* **Use Room Temperature Ingredients:** Make sure the butter, eggs, and sour cream are all at room temperature. This will help them to emulsify properly and create a smooth batter.
* **Don’t Overmix:** Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix the dry ingredients into the wet ingredients until just combined.
* **Toast the Pecans:** Toasting the pecans before adding them to the batter enhances their flavor and aroma. Watch them carefully to prevent burning.
* **Check for Doneness:** Use a wooden skewer to check for doneness. Insert the skewer into the center of the cake. If it comes out clean, the cake is done. If it comes out with wet batter, continue baking for a few more minutes.
* **Cool Completely:** Let the cake cool completely before slicing and serving. This will prevent it from crumbling.
## Variations and Additions
* **Glaze:** Drizzle the cooled cake with a simple glaze made from powdered sugar and milk or lemon juice.
* **Spices:** Add a teaspoon of ground cinnamon, nutmeg, or cardamom to the dry ingredients for a warm and spicy flavor.
* **Chocolate Chips:** Fold in 1 cup of chocolate chips to the batter for a chocolate pecan pound cake.
* **Citrus Zest:** Add the zest of one lemon or orange to the batter for a bright and citrusy flavor.
* **Maple Syrup:** Substitute some of the granulated sugar with maple syrup for a richer, more complex flavor.
* **Bourbon or Rum:** Add a tablespoon or two of bourbon or rum to the batter for a boozy twist.
## Serving Suggestions
This Pecan Sour Cream Pound Cake is delicious on its own, but it can also be served with a variety of toppings and accompaniments.
* **Whipped Cream:** Top the cake with a dollop of whipped cream for a light and airy treat.
* **Fresh Berries:** Serve the cake with fresh berries, such as strawberries, raspberries, or blueberries.
* **Ice Cream:** Serve the cake with a scoop of vanilla or pecan ice cream.
* **Caramel Sauce:** Drizzle the cake with caramel sauce for a decadent dessert.
* **Chocolate Sauce:** Drizzle the cake with chocolate sauce for a chocolate lover’s dream.
* **Coffee or Tea:** Enjoy the cake with a cup of coffee or tea.
## Storing Instructions
* **Room Temperature:** Store the cake at room temperature in an airtight container for up to 3 days.
* **Refrigerator:** Store the cake in the refrigerator in an airtight container for up to 1 week.
* **Freezer:** Wrap the cake tightly in plastic wrap and then in aluminum foil and store it in the freezer for up to 2 months. Thaw the cake in the refrigerator overnight before serving.
## Pecan Sour Cream Pound Cake Recipe
**Yields:** 1 loaf (9×5 inch pan)
**Prep time:** 20 minutes
**Cook time:** 65-75 minutes
### Ingredients:
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 2 1/2 cups granulated sugar
* 4 large eggs
* 1 teaspoon vanilla extract
* 1 cup sour cream
* 1 cup chopped pecans, toasted
### Equipment:
* Stand mixer or hand mixer
* Large mixing bowl
* 9×5 inch loaf pan
* Parchment paper
* Measuring cups and spoons
* Oven thermometer
* Wire rack
### Instructions
1. Preheat oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper, leaving an overhang.
2. Toast the pecans: Spread the chopped pecans on a baking sheet and toast them in the preheated oven for 5-7 minutes, or until they are fragrant and lightly golden brown. Watch them carefully to prevent burning. Remove and let cool.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and sugar until light and fluffy. 3-5 minutes.
5. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
7. Gently fold in the toasted pecans until they are evenly distributed throughout the batter.
8. Pour the batter into the prepared loaf pan and spread it evenly.
9. Bake in the preheated oven for 65-75 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the top browns too quickly, tent with foil.
10. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Enjoy this delicious Pecan Sour Cream Pound Cake! It’s a guaranteed crowd-pleaser and a perfect addition to any occasion.