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Brown Sugar Pecan Cake

My great-aunt was famous in our family for her cooking. She lived in Kentucky and made a cake like this one many times during my childhood. I found a similar recipe years later, changing it a bit to use what I had on hand. The added crunch of the pecans gives it a little southern flair that she would have loved. —Lisa Varner, El Paso, Texas
  • Total Time
    Prep: 20 min. Bake: 70 min. + cooling
  • Makes
    16 servings

Ingredients

  • 1-1/2 cups butter, softened
  • 2 cups packed brown sugar
  • 1/2 cup sugar
  • 6 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup sour cream
  • 1-1/2 cups chopped pecans
  • Confectioners' sugar
  • Vanilla ice cream and butterscotch ice cream topping, optional

Directions

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  • In a large bowl, cream butter, brown sugar and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans.
  • Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-80 minutes. Cool in pan 30 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar. If desired, serve with ice cream and drizzle with topping.
Nutrition Facts
1 slice: 496 calories, 30g fat (14g saturated fat), 119mg cholesterol, 192mg sodium, 53g carbohydrate (34g sugars, 2g fiber), 6g protein.

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