Description
A rich and moist pound cake made with pecans and topped with creamy pecan cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add the sour cream and vanilla extract, and mix until smooth.
- In another bowl, whisk together flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped pecans.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Once cooled, frost with pecan cream cheese frosting.
Notes
- Store leftovers in an airtight container.
- For added flavor, toast the pecans before adding them to the batter.
- This cake can be made a day in advance and tastes better the next day.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Pecan Cream Pound Cake, Pecan Cream Cheese Frosting, Pound Cake Recipe