Pecan Sour Cream Pound Cake
I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.
I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.
Everyone loves this cake when I make it. If your looking for that pound cake with the crunchy crust, look no further. This cake is really heavy, but moist. For you nut lovers, try adding pecans to the batter also. Very good! I would try less sugar next time. Maybe 2 1/2 cups instead of 3. It's a little sweet for my taste. I also increased the vanilla to 1/2 tbsp for more flavor.Read More
Everyone loved it, only after i'd reduced the sugar to 1 1/2 cup. Texture and taste is good. BUT I HAVE THIS TO ADD: I'm surprised that nobody thought the cake was too sweet. The first time i made this cake, it was awfully sweet that we all got a bit sick from eating it. 3 cups of sugar for 2 cups of cake flour and 1 cup of ground pecans do not sound like a right equation at all! Doesn't anyone else feel like this?Read More
Everyone loved it, only after i'd reduced the sugar to 1 1/2 cup. Texture and taste is good. BUT I HAVE THIS TO ADD: I'm surprised that nobody thought the cake was too sweet. The first time i made this cake, it was awfully sweet that we all got a bit sick from eating it. 3 cups of sugar for 2 cups of cake flour and 1 cup of ground pecans do not sound like a right equation at all! Doesn't anyone else feel like this?
Everyone loves this cake when I make it. If your looking for that pound cake with the crunchy crust, look no further. This cake is really heavy, but moist. For you nut lovers, try adding pecans to the batter also. Very good! I would try less sugar next time. Maybe 2 1/2 cups instead of 3. It's a little sweet for my taste. I also increased the vanilla to 1/2 tbsp for more flavor.
DEVINE!!!! Just what I was looking for. Only made 2 changes, didn't use the pecans (my husband is allergic, but can't wait to try making it with the pecans for my dad and myself)and added one ingredient to the recipe-added 1 tsp. of almond extract (along with the 1 tsp. of vanilla extract) My favorite pound cake is the Tastefully Simple Absolutely Almond Pound Cake and this is pretty close. My kids prefer this over chocolate chip cookies! LOVED IT!
This is a classic recipe for pound cake but this is the first time I've made it with cake flour rather than all purpose. I've decided either can be used with perfect results. Moist, dense, buttery and delicious, just as a good pound cake should be - so long as you cream the butter and sugar well, don't overmix once the flour mixture is added, and don't overbake! I skipped the pecans and threw in maybe 1-1/2 cups of blueberries. To finish, I topped the cake with a glaze of powdered sugar and lemon juice. I used a specialty Bundt cake pan and between it and the polka dots of blueberries it made for a beautiful presentation!
This is the perfect pound cake. My benchmark for pound cake is "Sara Lee"...this one is even better. Perfect texture, crumb and flavor! I usually do this without the pecans and bake in loaf pans. Half of the recipe makes one large loaf pan or three small. I also vary the flavoring depending on how I'll be serving this. Some of my favorites include, coconut, rum and almond flavorings instead of the vanilla. Try this...cut a slice of pound cake, place on a sheet of foil. Butter cake slice and top with a slice of pinapple, place a marachino cherry in the center of the pineapple, sprinkle with about a tsp. of brown sugar. Wrap in the foil; place on the grill and grill until nice and hot; about 10 min. Delicious!
This was made for a friend's husband that only likes Sour Cream Pound Cakes from Publix's.... I omitted the nuts as I am allergic to them and can't cook with them, but everything else was the same. Her husband now only wants me to bake his pound cakes! This was a very moist cake. Will make again! I used a bundt pan to bake it in.
My first ever pound cake attempt was a HUGE success with this recipe. My boyfriend advise a cake this good deserved a marriage proposal. Moist several days later with a great taste.
This cake is amazing!!! Next time I will add a little bit of orange juice and rind to the cake batter and double the glaze recipe - but believe me, it's great either way!!
I cannot say enough about how great this cake was. I made it for a birthday and now everyone wants one of their own.
My friends and family love this cake. I made it for special events and its a huge hit!!
I have kept this recipe around for nearly 10 years. No matter how many times I make it, I never tire of the rich, moist flavor. Everyone I share it with has seconded that emotion. This cake is a true winner!!! Do note that the batter may be more than enough to fit into one bundt pan. I use an oversized bundt pan when I follow this recipe. Yum :)
Yum. Very delicious pound cake. I used 2 cups white sugar and 1 cup brown sugar; it gave the cake a heartier taste. I got great reviews from the whole family! Really quite easy to make as well. Great for dessert, with coffee, or just for breakfast!
No wonder Carole won first place at the fair. My husband is such a picky eater that I'd just about given up making cakes altogether until I tried this recipe. Listen ladies! When a man hides half a bundt cake on the top shelf of a closet, you know it's got to be good! Try this recipe. You won't regret it! Deb L-D
This pound cake is dry and does not have the hint of sour cream flavor or moistness.
First let me say DO NOT be afraid of using sugar instead of flour to dust your pan, it works great and leaves a great texture on the outside! Having said that, I usually try a recipe at least once following the instructions exactly (within reason) but I couldn't let myself do that in this case. Like many of the other reviewers I knew 3 cups of sugar would be too much. I used 1 3/4 cup of sugar, substituted plain yogurt (all I had on hand) for the sour cream, put the chopped pecans together with a small amount of brown sugar and cinnamon and layered it in the middle instead of in the bottom of my pan then topped with cinnamon sugared pecans.
This is delicious! Made it for my hubby's birthday cake, and he loved it. I added 2 tablesppons sugar to the pecan mix; other than that I followed the recipe exactly. I generally don't have good luck with pound cakes, but I followed the instructions to the letter, and it was perfect--it has a wonderful crunchy crust and that good pound cake flavor. Definitely a repeat recipe.
It was great. I had to leave out the nuts due to allergies. I split the batter and baked one in a loaf pan and 2 in small brownie pans. I left the loaf plain, but I spread raspberry preserves between the other 2 and drizzled with chocolate glaze. Fabulous!
Absolutely excellent! Wonderful flavor and texture, and the pecans and orange glaze add a little of the unexpected. I won a ribbon for this cake in ourlocal fair.
Awesome pound cake! I did use the cup of ground pecans in lieu of one cup of flour and it turned out perfect! Love the lemon glaze over the top!!!!! I recommend this recipe highly!
This cake turned out marvelous! It's super moist and was very easy to make. Just be sure to whip the butter and sour cream long enough!
When baking, especially a cake of this size, it's vital to know one's oven very well. Some ovens run hot so although it may be set on the correct temp. your cake may bake far too fast on the outside & still be wet inside. Invest in an oven thermometer. That way you will know if your oven runs hot or not so you can adjust the temp. setting accordingly. Often it's not the recipe but rather the oven it's bake in.
It is sooooo good. Because we dont hace sour cream in my country i used 3/4 cup buttermilk + 1/3 cup butter to make 1 cup of sour cream. You can put chopped pecans inside too.
I recommend using organic sugar which has a milder sweetness without the harshness of bleached white sugar. I juice organic lemons/oranges for the glaze, organic fruit just has more flavor and if you haven't tried any you are missing out. Same for the pecans. Try fresh, organic. If you are going to take the time to prepare a recipe that is labor-intensive, fresh flour and the best ingredients make a difference. This is a delicious, moist and firm cake recipe that my mother-in-law would have had in her composition notebook. She taught me to cook and she would have loved this recipe. It's old-fashioned goodness. Bless you.
After all of the wonderful reviews, I was excited to serve this cake, but it was very very bland. I even increased the icing and added pecans to the cake...I won't make it again.
This made A LOT of batter and spilled over the sides of my 10" bundt pan as it baked. It took 1 hour and 45 minutes to properly bake. A very moist cake and was finished off at my company potluck.
This had a wonderful taste and came out very well. I didn't have cake flour so I substitued 3 cups all purpose minus 6 tablspoons. It was a big hit!
I made this pound cake and it was wonderful. I used half cake flour and half all-purpose flour. It was wonderful. I had my coworkers wanting to slap my momma!...lol...
This was my very first cake from scratch and I absoulutely love it! My aunt made this cake last Christmas from the AllRecipes cookbook and I just had to try it this year. It is so simple once you get past the fear of baking. I love the sweetness and wouldn't change a thing.
Based on current Vancouver Island standard grocery store prices in Feb 2011, and using 10KG bags of flour and sugar for calculations, this cake cost me $9.54 in ingredients. A very nice cake. I made it without modification, and I did not find it to be too sweet, though it is not exactly something you would have a large serving size of. I will probably make this cake again in the future when I have a fridge full of eggs and a carton of sour cream about to go bad. :)
I love pound cake and this is YUM-YUMM-YUMMMMMMMY! My advise is DO NOT CHANGE the recipe before you have tried the original. If you like extra pecans just toast some and add it AFTER you've put the icing. If you have the "ALL RECIPE" cookbook like I do you'll notice that the picture of this cake shows pecans that have been added AFTER the frosting :).
My end result was good AFTER several adjustments, hence the 3 stars. I decreased the amount of sugar, increased the amount of vanilla, added pecans to the cake and on top and didn't overbake it. I used another recipe for the icing as I don't like OJ added to my icing. I cut the recipe in half because I was only serving 4 people. Good, but NOT great recipe.
This was an incredible cake!! I baked it for our company bake sale and had rave reviews! I used the ground pecans in the batter, as suggested, and it was really delicious! The pecans in the pan, plus the glaze, gave a wonderful light crunch to the outside of the cake. I'm going to make this for my Thanksgiving meal. Thanks for sharing this wonderful cake!!
This was my first attempt at making pound cake. I followed the recipe exactly and it was really good. I don't think you need to use less sugar as other people have suggested. Very good as is.
I decreased the sugar to 2 cups and I increased the vanilla to 1 tablespoon. Baked at 325 for 60 to 75 minutes in a bundt pan. I didn't use the pecans. Yum!
I have made this cake on several occassions and it is absolutely delicious.
Well geesh. I made this exclusively for hubby to cheer him up. I read a ton of reviews and reduced the sugar to 2.5 cups based on the consensus of reviews. After hubby ate a slice he said, this is good but it needs to be sweeter! LOL Some days you just can't win! Personally, I think 2.5 cups is plenty sweet enough. I doubled the glaze and that really wasn't necessary. This was an absolutely gorgeous presentation! I did replace one cup of cake flour with one cup of chopped pecans. I sprayed the pan well with Pam and I had no trouble with the pecans in the bottom sticking. Thanks for the post :)
A delicious and moist cake. Baking at a low temp makes a big difference. I think I would like to try a different icing. Something with more of a kick. Any suggestions?
First time baking a pound cake. Excellent. Moist. Fantastic recipe.
This was incredibly good. I have tried several versions of pond cake and this is the only one that has turned out well. I did some modifications to accommodate my hubby's lactose intolerance and my unwillingness to go to the grocery store for ingredients. I substituted the sour cream for a tofutti "sour cream" and the butter for a lactose free butter, I cut the salt in half because the butter was salted and I used almonds instead ofpecans since I had them on hand. It turned out nicely and we will be making this again and again. Why 4 stars instead of 5? Only because I had to modify ithe recipe so technically I didn't follow it exactly. I gotta say though, if this recipe is so good with "tofutti", its gotta be even better with the real thing!
Love it! The cup of ground pecans in place of the flour is a must do. I didn't make the glaze because I ran out of time before a birthday party, but more people ate this instead of the frosted cake.
This was one of the most bland cakes I've ever eaten! It also took TWO HOURS to cook!
Delicous! I added some lemon peel to the cake batter....I found the glaze made the cake a bit soggy on the bottom day one but was better day two. Will definitely make this again, super easy and good!!
My husband, who is not a sweets person, had a second slice, which is saying something. I made this just as is, though I used canned vanilla frosting, nuked in the micro a bit, to make the drizzle topping, which is a hint I learned somewhere here in AllRecipes for when you don't have time to make frosting (or are out of powdered sugar). So it didn't look lovely as in the photo above as it was more of a clear glaze. Tasted marvy though. It really had an angel food-light and moist taste, and was not overly sweet. If I make this again I would definitely use real frosting, so as to hide the nutty bottom, which looked weird without frosting on top (see my picture), and put nuts on the top as in the recipe's photo. Anyway, I which I had more occasions on which to make this cake. Yum.
Very, very sweet. Next time I will try 1 1/2 cups sugar. 3 cups sugar??? Also took over 2 hrs to cook. Was not what I expected. Won't recommend
LOVE this recipe! Did add a few more pecans, otherwise followed as written. The whole family loved it. Will make many times.
I though this recipe was great and was easy to modify. I layered the cake with ribbons of almond cocoa spread and used crushed almonds instead of pecans. The cake was moist and a wonderful consistency it turned out great with cake flour.
Made this for the first time today. I left out the pecans only because I didnt have any. I used 2 1/2 cups of sugar and made sure to cream the butter and sugar very well. This is one of the best pound cakes I have tasted and it is a recipe that I will use often.
WOW, so good!! Dense and moist, just as a pound cake should be. The pecans add a nice 'crust', although next time I would add a bit more than called for in the recipe, but still wonderful as is. I did reduce the sugar to 2 1/2 cups as I have done this with other pound cakes too, 3 cups just seems a tad much. I added a tsp of almond extract along with the vanilla and used 4 eggs with 2 whites as I had a carton open. I also added some orange zest in with the glaze ingredients. My cake was perfectly cooked in 82 minutes. Superb!
wayyyy too sweeTTT!!
Make this every Christmas eve for Christmas morning breakfast. It has become a tradition.
I made this cake today and I loved it. It came out very light and moist. I used 2 cups of Splenda instead of sugar and 1/2 cup of the Splenda Brown Sugar Blend. I also used 1 1/2 cups of sour cream. I mixed a half cup of walnuts with 2 teaspoons of cinnamon and 3 tablespoons of Brown sugar and put it into the center of the mixture. It really came out great.
This recipe was very moist and a favorite among the men in the family. After sitting a few days, it became mushy due to the glaze, so make sure it is eaten within a few days.
Very dense and heavy cake !!!Like other reviews, I reduced the sugar to 1 1/2 cups and it was sweet enough.I omited the glaze as I do not like glazes on cakes. I baked the cake at 325 for 60 -70 min . Next time I would reduce the eggs to 3 and reduce the butter to 1/2 cup as I really don't like dense cakes. As is this cake would be a good base for a trifle.
Dense and moist. The batter was delicious (tasted like melted butter pecan ice cream). The finished cake was good, but not five star in my book.
This was an EXCELLENT recipe - I have made it 6 times for various events and it is always demolished within minutes of serving !! The only thing I did to change the recipe was double the icing part, other than that DONT CHANGE A THING ! ! ! ! !
I will not make this cake again. I follwed the recipe to a tee. After the allotted cooking time, the cake was still as raw as it was when I finished mixing it. I give this recipe no stars.
4 stars for flavor but came out drier than other pound cakes I've made and I only left it in the oven for 65 min. Dissapointed with the dryness but will hold up well with strawberries and ice cream.
I'll give this cake a 3 because it was moist and it rise quite well.It was very bland and i add a tsp of lemon and a tsp of almond extract and it was just so bland i have tryed many cake recipes and this one is not a keeper
too sweet. I'm very sorry I spent time and money making it.
This is a wonderful cake. Anything that's baked with cake flour tastes better to me anyway. I agree with the other reviewers. It's perfect as is. "NO" I repeat "NO" modifications necessary. I baked this cake on Good Friday I think. Yes I remember because we were going away for the Easter holidays and my dad was going to watch the house for us and there was a piece left in my fridge. I still have piece in my fridge as we speak and taste it last night and it was still wonderful. You have got this try this one people. This is the one you don't want to get away. MMMM....DELICIOUS ! ! ! "5" star and nothing less.
I loved it! Very dense, jet very spongy! Since I was going to have orane zest leftovers, I thought: why not put it in?! I worked out great! Thanks from Croatia!
I made this for my mother-in-law's birthday and she absolutely loved it! This is definitely a "mom" kind of cake. I did follow a few tips from reviewers: I reduced the sugar amount to 2 1/2 cups, added chopped pecans to the batter, and doubled the glaze recipe. Thanks for sharing!
I make this cake often. With or without the the pecans, it always turns out perfect! Thanks for the recipe!
I baked it exactly as instructed with no changes, and my entire family loved it. The glaze over top with the pecans was a perfect touch. Next time I may mix some chopped pecans into the batter itself to add something more. Thanks for the recipe!
This is the best pound cake I have ever had. I was looking for a nice plain pound cake, so I didn't add the pecans or use the glaze. YUMMIE!
Great cake!! Took advice from others and used 2 cups flour and 1 cup chopped fine pecans, was great. Didn't have time to frost this cake but it didn't need it. Had great reviews from everybody at work.
I've made a similar pound cake for years, but I want to try the pecan topping. One caveat: this really is too much sugar. I would use 1 1/2 or 2 cups of sugar, at most. Now I'm looking for a recipe that will incorporate chopped pecans into the batter.
Delicious cake, I would just use less sugar and room temp butter and eggs. It taste better each day.
Just finished this cake! It looks wonderful! I used 2 cups of organic pure cane sugar instead of 3, added 2 Tbl. of vanilla extract. I also whipped the butter and eggs TO DEATH to ensure an excellent texture. The cake is for Easter but I think I'll have to try a slice before??
Excellent!!! I wish I could give it 10 stars!
Kudos to Carole! Very good recipe. The only things I will change next time is to substitute 1 cup of ground pecans for the cake flour. I'll also use the zest of one orange in the cake batter to add some continuity to the recipe. The orange glaze is great but there needs to be some orange flavor in the cake as well. I'll add some orange zest to the glaze as well. We loved this!
This was absolutely AMAZING!!!!! Thank you so much for the recipe. It's not too sweet but then I have a huge sweet tooth. I loved it and so did my husband and a few friends. Making tonight for a potluck tomorrow.
This cake was one of the best pound cakes I've ever made.The first time I used pecans and the second time I used Walnuts.I liked the Walnuts better.I didn't have a problem with sugar.Sometimes If you use Domino's sugar, Your cakes taste a little sweeter.To me, it's a sweeter sugar.I only use it for pies.But this was a great recipe. I would reduce the sugar by 1/2 cup.
It was very successful! My friends loved it! I'm planning to make another one for the next meeting. However, I made huuge changes to this recipe: First, because I didn't have any sour cream I replaced it with plain yogurt. It wasn't as dense as it should've been but very MOIST! I liked it! Second, I don't like my pastry too sweet so I put little less than 2 cups of sugar rather than 3. It was sweet enough, though, especially if your going to pour icing on top. Third, I didn't spread icing on top of my cake.
Excellent cake!! If you want to talk about slapping your mom over any food, get ready to slap your mom for THIS cake!! I added 1 1/2 tsps of almond extract, too.
This is a delicious cake. I only put in 2 cups of sugar and it was plenty sweet. I also added a cup of fresh raspberries and a cinnamon sugar swirl though the center. Very good!
very good and easy to make. i added a teaspoon of almond extract to the batter and it tasted great. also, i cut sugar down to 2 1/2 cups, as suggested in other reviews.
Great cake! This is the best sour cream pound cake that I have ever tasted. I think the next time I will not make the glaze.
Super good! Hubby loved it!
Mmmmmm. I just had a piece. It is moist, delicate, delicious. I think being as the topping is sugary, you should cut down the sugar in the recipe to 2-1/2 cups. I did and I think the sweetness is just right. I'm going back for seconds... 0
I made this last night for a girls get together- no complains but not as many Uhh's and Ahh's as I usually get from Allrecipe 5 star desserts. There just was not a lot of flavor in it. Not that it was not very good- very moist and rich. I added some chopped pecans to the cake- not just the top. The glaze was sweet but had very little orange taste- and I used fresh squeezed OJ. Next time I think I might sprinkle brown sugar in the bottom of the pan with the pecans instead. And I will butter the pan better- although I buttered it well (a non stick pan) and floured it- almost the entire outer layer stuck. At least it did so uniformly! I will make this again to try it with some sort of brown sugar glaze but it was not a 5 star in MY book- but also not a flop.
This made a GREAT cake! I was really surprised at how well it came together. I did the ground pecan substitution, and it turned out wonderfully. My family even fought over the beaters, bowl and spatula! My only problem came from using a small hand mixer, which made mixing rather difficult, because there was a LOT of batter, and the short little beaters just didn't handle it well.
I have made this cake MANY times & love it! A couple of changes I do is I chop the pecans & throw them right into the mix. I tried pouring them over as recipe states once but it seemed didn't like the way it looked when finished. Also, I bake at 325 for 1 hour & it is usually perfect in my bundt pan.
This is a great cake and I wouldn't change anything when making it. I personally didn't use the pecans cause I didn't have any. I will say this got better the next day but is not really a pound cake consistently...a little more like a thick cake. But very good!
what a great recipe- the cake turned out airy, soft and yummy. i cut the sugar to 2 1/2 cups and used fat-free sour cream and turned out well.
This is the best pound cake I've ever made. I baked three of these last week for family and friends. It always gets rave reviews and requests for me to bake another one. Delicious.
Everytime I bake this pound cake, it receives rave reviews. I have baked it with and without the pecans and glaze. Either way it is a hit. I have given out the recipe more times than I can remember. Thanks for sharing!
This was a HOMERUN!
Great recipe- followed it exactly and it came out very moist and tasty. Thanks!
Thanks Carole. I wanted to try a pecan pound cake and I loved it. I took it to a meeting and everyon who tasted it loved it. It's amazing that you can get such a different tast by adding a few simple extra ingredients.
I had to alter a bit as we are a diabetic household. I used 2 1/2 cups of whole wheat flour, 1 cup of plain yogurt instead of sour cream, 1 1/2 cups of Splenda white & 1 cup of Splenda brown for my sugar. I used (4 ) 1/4 cups of egg beaters & (2) 3 TBS egg whites. I ground enough pecans for 1/4 cup and mixed 1 TBS Splenda brown sugar with a hint of cinnamon and set aside. Per one hint I sprayed my tube pan with olive oil & dusted with Splenda white sugar. I mixed all per the recipe and poured 1/2 the batter into tube pan. I sprinkled layer of pecan/sugar/cinnamon mix over batter. Pour remaining batter over this mix. Bake for 70 minutes at 325. I did not add a glaze. It was awesome!!! will definitely make again. thank you
This pound cake turned out awesome! After reading a couple of the reviews, I doubled the glaze and pecans. Definitely a keeper.
This recipe is fabulous! I baked it in a cast iron skillet, topped mine with a caramel buttermilk glaze. It was PERFECTION!!!! Thank you for submitting!!!!
I baked this cake for a Christmas gift, it turned out beautiful and very moist. I can understand how it won in competition. 5 STARS
A very good cake. I served for Mother's Day and it was loved by all. I used walnuts instead of pecans. Also, I put them in the batter instead of on top of the cake. I just don't care for a big layer of nuts on top. I would make this again. Especially, when I have leftover sour cream.
Much too sweet for my taste (and my family's taste and my friends' taste). Otherwise, nice and moist. Replacing 1 cup of flour with 1 cup of grated pecans really improved the favour and texture. I also should have dusted the baking pan with flour, because I had difficulties getting the cake out and some of the crust stuck to the pan. I did not use the glaze. The cake actually got better on the second and third day. I made it again for Easter and reduced the sugar to 2 cups - the cake turned out great, it was fluffier and less dense, and also much tastier.