Pecan Cake
Pecan cake is a delightful Southern dessert that combines the rich, buttery flavor of pecans with a moist and tender cake. This classic recipe is perfect for any occasion, from family gatherings to holiday celebrations.
Equipment
- 9-inch bundt or tube pan
- medium bowl
- Large Bowl
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups chopped pecans Use fresh, high-quality pecans.
Instructions
- Preheat the oven to 350°F. Grease and flour a 9-inch bundt or tube pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and sour cream.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chopped pecans.
- Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Serve the pecan cake at room temperature or chilled, with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.
Notes
For best results, use fresh, high-quality pecans and avoid over-mixing the batter.