Pecan Sour Cream Cake Recipe

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Pecan Sour Cream Cake Recipe
Pecan Sour Cream Cake Recipe photo by Taste of Home
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Pecan Sour Cream Cake Recipe

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Publisher Photo
There's a surprise inside this tender cake from Rachel Yoder of Middlebury, Indiana: a sweet streusel filling. And the pretty drizzled icing has a pleasing touch of cinnamon instead of the usual vanilla.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 3 eggs
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup ground pecans, toasted
  • 1/2 teaspoon baking soda
  • 3/4 cup sour cream
  • FILLING:
  • 1/4 cup ground pecans, toasted
  • 4 teaspoons brown sugar
  • 1-1/2 teaspoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon ground cinnamon
  • 2 to 3 teaspoons 2% milk

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat in the eggs, syrup and vanilla. Combine the flour, pecans and baking soda; add to creamed mixture alternately with sour cream.
Pour 2 cups batter into an 8-in. fluted tube pan coated with cooking spray. Combine the filling ingredients; sprinkle over batter. Top with remaining batter.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes; remove from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake. Yield: 6 servings.
Originally published as Pecan Sour Cream Cake in Cooking for 2 Winter 2007, p31

Nutritional Facts

1 slice: 549 calories, 27g fat (14g saturated fat), 167mg cholesterol, 309mg sodium, 67g carbohydrate (40g sugars, 1g fiber), 9g protein.

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 3 eggs
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup ground pecans, toasted
  • 1/2 teaspoon baking soda
  • 3/4 cup sour cream
  • FILLING:
  • 1/4 cup ground pecans, toasted
  • 4 teaspoons brown sugar
  • 1-1/2 teaspoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon ground cinnamon
  • 2 to 3 teaspoons 2% milk
  1. In a small bowl, cream butter and sugar until light and fluffy. Beat in the eggs, syrup and vanilla. Combine the flour, pecans and baking soda; add to creamed mixture alternately with sour cream.
  2. Pour 2 cups batter into an 8-in. fluted tube pan coated with cooking spray. Combine the filling ingredients; sprinkle over batter. Top with remaining batter.
  3. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes; remove from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake. Yield: 6 servings.
Originally published as Pecan Sour Cream Cake in Cooking for 2 Winter 2007, p31

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