Brown Sugar Sour Cream Pound Cake
A rich, moist pound cake with the deep sweetness of brown sugar, complemented by sour cream and crunchy pecans, perfect for dessert or teatime indulgence.
Ingredients
Instructions
- Cream the margarine, Crisco, light brown sugar, and sugar together.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, salt, and baking powder.
- Alternate adding the flour mixture with the milk and sour cream, starting and ending with the flour mixture.
- Mix in vanilla extract and chopped pecans.
- Pour the batter into a tube pan and bake at 325°F for 1 hour and 15 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with butter. If you want to reduce calories, you can use a light sour cream. To enhance the texture, ensure your eggs are at room temperature before adding them. Mixing the batter too much can lead to a dense cake, so mix just until combined. This cake also pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Serving Suggestions
Serve slices of the Brown Sugar Sour Cream Pound Cake with fresh berries or a drizzle of caramel sauce for an indulgent dessert. It also pairs beautifully with a cup of coffee or tea, making it a great choice for brunch or afternoon gatherings. Consider adding a side of Barb'S Done Buttered Biscuits for a comforting meal experience.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 15-20 seconds, or enjoy it cold for a delightful taste.
Nutrition & Diet Analysis (per serving)
Each serving of Brown Sugar Sour Cream Pound Cake contains roughly 513 calories, with 6g protein, 67g carbohydrates, and 20g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1070mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour for this recipe?
Yes, you can use all-purpose flour instead of cake flour in this recipe. The cake might be slightly denser but will still turn out delicious. Just be sure to measure accurately and avoid overmixing to keep it light.
What can I substitute for sour cream?
If you don't have sour cream, you can substitute it with plain Greek yogurt or buttermilk. Both options will provide a similar tangy flavor and moisture to the cake, ensuring a delightful texture.
Can I freeze the pound cake?
Absolutely! You can freeze the pound cake by wrapping it tightly in plastic wrap and placing it in an airtight freezer bag. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).