A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra creamy pecan-studded cream cheese frosting that will have folks begging for the recipe!
PREP TIME: 15 Minutes
COOK TIME: 1 H & 15 Minutes
TOTAL TIME: 1 H & 30 Minutes
Ingredients :
Pecan Cream Pound Cake
- 1 1/4 cups butter (2 1/2 sticks)
- 3 cups sugar
- 6 eggs
- 3 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sour cream
- 1/4 cup half-and-half
- 2 teaspoons vanilla extract
- 1 teaspoon butter nut extract (see notes)
- 2 cups chopped pecans
THE BEST Pecan Cream Cheese Frosting
- 1 cup finely chopped pecans
- 1 8-oz package cream cheese
- 1/4 cup butter (1/2 stick)
- 1 teaspoon vanilla extract
- Hefty pinch of salt
- 1 1-lb box powdered sugar
Instructions :
Pecan Cream Pound Cake
1. Bring all ingredients to room temperature. Preheat oven to 325 degrees. Grease and flour a 10-inch bundt pan; set aside.
2. "Creaming" is a very important step in most cakes, especially pound cakes, so take care to follow these instructions carefully: In a large bowl or stand mixer beat butter at medium speed for 1 minute. Gradually add sugar, beating at medium speed, until light, fluffy and very pale yellow in color (about 5 minutes). When the mixture has almost doubled in size, everything's been properly creamed.
3. Add eggs, one at a time, beating well after each.
4. Sift together flour, baking soda and salt in a separate bowl; set aside.
5. Combine sour cream, half-and-half and extracts then mix well; set aside.
6. Alternately add flour mixture and sour cream mixture to mixing bowl with butter/sugar, mixing at low speed until combined, beginning and ending with flour mixture.
7. Fold in pecans.
8. Pour batter into prepared pan and bake at 325 degrees for 1 hour and 15-30 minutes or until toothpick inserted in the center comes out clean.
9. Cool in pan, then invert onto a serving plate. Frost with THE BEST Pecan Cream Cheese Frosting. Cover and refrigerate up to 4-5 days. Allow cake to come to room temperature before serving for best results.
THE BEST Pecan Cream Cheese Frosting
1. OPTIONAL but completely, totally and absolutely worth it: Toast pecans in a large skillet over medium-high heat until fragrant and slightly browned. Remove pecans from skillet to cool completely.
2. Allow cream cheese and butter to come to room temperature and soften.
3. Using an electric mixer, beat cream cheese and butter until creamy and well combined.
4. Add vanilla extract, salt and powdered sugar then continue mixing on low speed until smooth and creamy.
5. Fold in pecans.
6. Frost cake then refrigerate to store. Allow frosted cake to set out a few hours before serving if possible for the best taste!
Notes :
If you can’t find butter nut flavored extract, simply use vanilla extract or butter flavored extract instead.
You can use heavy cream or whole milk in place of the half-and-half if needed.