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Southern Pecan Pound Cake

Source of Recipe


From "Great Cakes" by Carole Walter






List of Ingredients



• 1 cup pecan halves
  
• 1 Tbsp unsifted flour
  
• 2-1/4 cups sifted cake flour
  
• 1 tsp baking powder
  
• 1/4 tsp salt
  
• 1 cup (2 sticks) unsalted butter
  
• 1-1/3 cups superfine or strained sugar
  
• 5 large eggs
  
• 1-1/2 tsp vanilla extract
  
• 1/4 cup sour cream
  






Instructions



1. Position rack in the lower third of the oven and preheat to 325° F. Butter a 9-inch flat-bottomed tube pan, dust with all-purpose flour, and invert the pan over the kitchen sink to tap out excess.
   
   
2. By hand, break the pecans into 1-inch pieces. Scatter the pecan pieces in a shallow pan and toast in the oven for 6 to 8 minutes. Set aside.
   
   
3. Using a triple sifter, sift together the flour, baking powder and salt. Set aside. Cut the butter into 1/4-inch pieces and place in the large bowl of an electric mixer fitted with beaters or paddle attachment. Soften on low speed. Increase speed to medium-high and cream until smooth and light in color, about 1-1/2 to 2 minutes. Add the sugar, 1 tablespoon at a time, taking 6 to 8 minutes to blend it in well. Scrape the sides of the bowl occasionally. Add the eggs, one at a time, at 1-minute intervals. Scrape the sides of the bowl again, then blend in vanilla. The mixture may look somewhat curdled at this point; it will smooth out once all the flour is added.
   
   
4. Reduce mixer speed to low. Blend in half of the flour. Add the sour cream and mix about 15 seconds, then add the remaining flour. Scrape down the sides of the bowl. Increase mixer speed to medium-low and mix batter for about 20 seconds. Remove the bowl from the mixer. Fold in the nuts using a rubber spatula. Spoon the batter into the prepared pan, smoothing the surface with the back of a tablespoon. For a pretty finish, sprinkle 2 to 3 tablespoons broken pecans and 1 to 2 teaspoons granulated sugar over the batter.
   
   
5. Bake in the preheated oven for 60 to 70 minutes, or until the cake is golden brown on top and begins to come away from the sides of the pan. A twig or straw or a toothpick inserted into the center will come out dry. Remove the pan from the oven. Cool the cake in its pan on a cake rack for 10 to 15 minutes. Invert the pan onto the rack and remove the cake, then turn right-side up to cool completely.
   
   Serves 10 to 12
   
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   STORAGE
   
   Store at room temperature under a glass cover or in an airtight container for up to 5 days.