Perfect Pecan Sour Cream Pound Cake

The difference in the cake I made however is that I used almonds instead of pecans. So good! I also added some almond extract.


1/4 cup chopped pecans (I used almonds)

3 cups cake flour (I used all purpose)

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup unsalted butter

3 cups white sugar

6 eggs

1 teaspoon vanilla extract

(I also used 1/2 teaspoon almond extract)

1 cup sour cream

Glaze1 cup confectioners’ sugar

3 tablespoons orange juice

1 teaspoon vanilla extract


Preheat oven to 300 degrees F. Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans (almonds) on bottom of pan; set aside. Sift together flour, salt and baking soda into a medium bowl; set aside.

In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.

Bake in preheated oven for 75 to 90 minutes (mine took close to 2 hours), or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto wire rack and cool completely.

To prepare the glaze: In a small bowl, combine confectioners’ sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com

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