Pecan Sour cream pound cake

Name: Pecan Sour cream pound cake
Cuisine: American
Ingredients: 1/4 cup chopped pecans; 3 cup cake flour; 1/2 tsp salt; 1/4 tsp baking soda; 1 cup Unsalted butter; 6 eggs; 1 tsp Vanilla extract; 1 cup Sour cream; 3 cup White sugar; 1 cup Confectioners sugar; 3 tbsp Orange juice; 1 tsp Vanilla extract; 1 For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans; 1 I also substituted 1 1/2 cup of cake flour with 1 1/2 cup of all purpose flour

breadnnbutter @Breadnnbutter

Pecan Sour cream pound cake

breadnnbutter @Breadnnbutter

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Ingredients

cake
1/4 cupchopped pecans
3 cupcake flour
1/2 tspsalt
1/4 tspbaking soda
1 cupUnsalted butter
6eggs
1 tspVanilla extract
1 cupSour cream
3 cupWhite sugar
Glaze
1 cupConfectioners sugar
3 tbspOrange juice
1 tspVanilla extract
extra hints
1For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans
1I also substituted 1 1/2 cup of cake flour with 1 1/2 cup of all purpose flour

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Steps

1

Preheat oven to 300. Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
2

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.
3

Bake in the preheated oven for 75 to 90 minutes, 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 a wire rack and cool completely.
4

To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.