I have tried and failed several times to write an intro for this cake. Suffice it to say, it’s really, really good. I got a new silicone bundt pan and wanted to take it for a spin, so I picked what looked like a quick and easy recipe from my file on Pinterest. My brother-in-law loves pecans, as it turns out, so I doubled them, and I’m glad I did. We ate it up.
It was all gone within 24 hours. We did have 5 adults (and one very demanding toddler who just learned to say “cake”) in and out of our house this weekend, but still! It was a big cake! None of us could stop snacking on it. It’s just that good.
So, yeah. I’d advise you to stop reading now, go see if you have the ingredients, and if you’re missing anything, make a quick run to the store. Make it and love it. You won’t be sorry.
Pecan Sour Cream Pound Cake with Orange-Vanilla Glaze
Based on this recipe
1/2 cup pecan pieces
3 cups cake flour
1/2 tsp salt
1/4 tsp baking soda
1 cup unsalted butter, softened
3 cups sugar*
2 tsp vanilla extract, divided
1 cup sour cream
1 cup confectioners’ sugar
3 Tbs orange juice
Preheat the oven to 300°. Grease and flour a 10-inch bundt or tube pan. Sprinkle the pecans on the bottom of the pan. Mix the flour, salt, and baking soda in a medium bowl and set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tsp vanilla. Add the flour mixture alternately with the sour cream. Pour the batter over the pecans in the prepared pan.
Bake for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a cake plate.
In a small bowl, combine the confectioners’ sugar, orange juice, and the remaining 1 tsp vanilla. Drizzle over the cake while it’s still warm.
* I swapped out half the sugar with coconut palm sugar (my new unprocessed, low-glycemic index sweetener obsession), and no one could tell the difference. Next time I may just substitute it all — why not?