Southern Pecan Pound Cake




1 C. pecan halves
1 Tbsp. all-purpose flour
2¼ C. all-purpose flour
1 Tsp. baking powder
¼ Tsp. salt
1 C. unsalted butter, room temperature
1⅓ C. granulated sugar
5 Large eggs
2 Tsp. pure vanilla extract
¼ C. sour cream

Tip: Use standard measuring cups and spoons or scales for accurate measuring.


¼ C. pecan halves
1 Tbsp. granulated sugar


1-Preheat oven to 325 degrees F. Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.


2-By hand, break the pecans for both the batter and the topping into ¼ inch pieces.
3-Toast nuts, cool, and then toss with 1 tablespoon flour. Set aside.
4-In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
5-In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
6-Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture.
7-While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
8-Add eggs one at a time, beating until thoroughly mixed.
9-Add the vanilla along with the last egg.
10-Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture.
11-Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. 12-Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
13-With the mixer on low speed, add about ½ of the flour mixture, mix just until the flour is almost completely blended.
14-Scrape the bowl down, and add the sour cream, blending just until mixed.
15-Scrape the bowl down again and then add the remaining ½ flour mixture, mix just until blended, scraping down the side of the bowl as needed.
16-Using a large rubber spatula, gently fold 1 cup toasted pecans into the batter.
17-Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon.


17-Sprinkle ¼ cup toasted pecans over the top of the batter, and sprinkle with granulated sugar.

Bake :

18-Bake 55 to 65 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean.
19-Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.

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