My daughter found this recipe on www.thebakingpan.com and asked me to bake it for her ASAP. This pound cake reminds me of those I grew up with years ago. Nice and crumbly and dense. The Fall season is the perfect time to incorporate pecans into as many desserts as you possibly can. The sour cream adds just the lightest touch of "zing" to this cake.
1 cup pecan halves
1 T. all-purpose flour
2¼ cups all-purpose flour
1 t. baking powder
¼ t. salt
1 cup unsalted butter,
room temperature
1⅓ cups granulated sugar
5 large eggs
2 t. pure vanilla extract
¼ cup sour cream
Topping:
¼ cup pecan halves
1 T. granulated sugar
Preheat oven to 325
degrees F.
Prepare one 10 inch Angel
Food cake pan; lightly grease the pan with shortening and dust with flour.
Batter: By hand, break the pecans for
both the batter and the topping into ¼ inch pieces. Toast nuts, cool, and then toss
with 1 tablespoon flour. Set
aside.
In a medium mixing bowl,
combine flour, baking powder, and salt; sift or whisk together to mix. Set
aside. In a large bowl of an electric mixer, cream the butter and sugar
until light and fluffy.
Tip: To cream, start by placing the
butter in the bowl, with an electric mixer on medium speed begin by beating the
butter about 1 minute until it is smooth and light in color. With the mixer still on medium
speed, slowly add the sugar to the butter, either one tablespoon at a time, or
in a very slow steady stream, taking from 4 to 8 minutes to add all of the
sugar, and beating until the butter and sugar are fully incorporated and the
mixture is a light, or pale yellow color, with a fluffy texture.
While adding the sugar,
stop the mixer occasionally to scrape the mixture off the paddle and scrape
down the sides and bottom of the bowl with a rubber spatula so the mixture
blends evenly.
Add eggs one at a time,
beating until thoroughly mixed. Add
the vanilla along with the last egg.
Tip: For each egg, crack
the egg into a small bowl and whisk with a fork to thoroughly break up the egg
before adding to the creamed mixture. Start
with the mixer on low speed so the liquid from the egg doesn’t splatter, once
the egg is partially mixed increase the speed to medium. Each egg should be fully
incorporated into the mixture before adding the next egg, taking about one
minute to blend in each egg.
With the mixer on low
speed, add about ½ of the flour mixture, mix just until the flour is almost
completely blended. Scrape
the bowl down, and add the sour cream, blending just until mixed.
Scrape the bowl down
again and then add the remaining ½ flour mixture, mix just until blended,
scraping down the side of the bowl as needed.
Using a large rubber
spatula, gently fold 1 cup toasted pecans into the batter. Spoon the
batter into the prepared pan and smooth the surface with the back of a large
spoon.
Topping: Sprinkle ¼ cup
toasted pecans over the top of the batter, and sprinkle with granulated sugar.
Bake: Bake 55 to 65 minutes or until a
long toothpick, wooden skewer, or cake tester inserted in the center comes out
clean. Place pan on a wire
cooling rack to cool for 10 to 15 minutes then remove cake from the pan and
place the cake on the wire cooling rack to finish cooling.
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