Monday, May 9, 2011

Pecan Sour Cream Pound Cake



I was looking for some pound cakes recipes last week since I hadn't made one in a while and came across this one on allrecipes. It fit the bill since I had a container of sour cream I needed to use. The difference in the cake I made however is that I used almonds instead of pecans. So good! I also added some almond extract. My glaze did not turn out as thick as I would have liked but it worked out fine. I also used all purpose flour instead of cake flour and I think you can really use either. I've made tons of pound cakes before and never used cake flour. Definitely try this one but I can tell you that mine took about 15 minutes longer to bake than the recipe states so be prepared for a longer bake time.


Would you believe that I went to another amusement park this weekend? This time to Busch Gardens in Williamsburg, Virgina. That makes 3 amusement park visits since the middle of April! Even though I don't go on the rides I had a fun time watching my oldest son (26) taking my youngest son (12) on all the coasters. They had a blast! At least my legs are getting a good workout!



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


Glaze
1 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.



4 comments:

Lara said...

We love the Williamsburg Busch Gardens! This cake looks delicious!

Jenn said...

I like the flavor of almonds so much better than pecans anyway... at least my cakes :) I bet this cake was so good!
P.s..I found out that if you don't have cake flour you should substitute 1 cups sifted less 1 tbls all purpose flour...you are right, there really isn't a difference :)

The Blonde Duck said...

I LOVEEEEEEE pound cake.

Bridgett ~ La Bella Cook said...

Pound cake always hits the spot. How fun you must be having at all the parks lately. I would be the one riding the rides ;)