Southern Pecan Pound Cake is a moist and delicious cake that would melt in your mouth if it weren’t for the crunch of the amazing pecans!
Southern Pecan Pound Cake
We give away a lot of the treats that we crank out of the kitchen, but we keep this southern pecan pound cake all for ourselves! It’s light, not overly sweet, and studded with crunchy pecans. We’re guilty of snacking on it while working on the land and even drizzling on some caramel sauce for an indulgent dessert. Try it for yourself! You’re not going to want to share either 🙂
What is a Pound Cake
Pound cakes get their name from the amounts of ingredients in the recipe. A traditional pound cake recipe will call for a pound of butter and pound of flour, and a pound of sugar. Most recipes have been cut down to size but the ratios are still the same. You don’t really see people measuring out a pound of anything these days, today’s versions of pound cake recipes call out specific measurements like a cup or a tablespoon. Pound cake recipes became widely popular back in the day, because of how easy they were to put together and modify.
Southern Pecan Pound Cake
- 1 ¼ cups chopped pecans, divided
- 2 ¼ cups plus 1 tablespoon all-purpose flour, divided
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup unsalted butter, room temperature
- 1 ⅓ cups plus 1 tablespoon granulated sugar, divided
- 5 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- Preheat oven to 325°F. Spray a 12-cup Angel Food Cake pan with non-stick cooking spray.
- In a small bowl, mix 1 cup of pecans with 1 tablespoon of flour. Toss to coat. Set aside.
- Whisk together the remaining 2 ¼ cups flour with the baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 1 ⅓ cups sugar on medium speed until light and fluffy. Reduce speed to medium-low and the eggs one at a time, scraping the bowl in between each addition. Add the vanilla and mix to combine.
- Reduce the speed to low and add the flour mixture in three additions, scraping down the bowl, as necessary. Add the sour cream and mix until combined.
- Fold in the flour-coated pecans by hand until incorporated. Transfer batter the prepared pan and smooth the top. Sprinkle the batter with the remaining ¼ cup pecans and the remaining 1 tablespoon sugar.
- Bake for 60-70 minutes, until a toothpick inserted in the center, comes out clean. Allow to cool in the pan on a cooling rack for 1 hour.
- Run a thin knife along the edge of the pan to loosen the cake. Invert over the cooling rack and tap to release. Finally, invert the cake onto a serving dish, such that the pecan and sugar-sprinkled side is up.
Did you make this recipe?
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Photography by The PKP Way.