Judy'S Sour Cream Pecan Pound Cake
A moist, flavorful pound cake infused with cinnamon and pecans, perfect for dessert or tea time, appealing to those who enjoy rich, nutty baked treats.
Ingredients
Instructions
- Mix the first seven ingredients well and beat for about 3 minutes.
- In another bowl, combine the brown sugar, cinnamon, and chopped pecans.
- Grease and flour a Bundt pan or tube pan.
- Sprinkle approximately one-third of the cinnamon mixture in the bottom of the pan; add one-third of the batter.
- Repeat two more times, ending with batter on top.
- Run a knife through the batter to marbleize.
- Bake at 325°F for 50 to 60 minutes or until done.
Tips & Substitutions
For a lighter texture, ensure all ingredients are at room temperature before mixing. If you don't have self-rising flour, you can substitute with all-purpose flour and add 1 1/2 tsp baking powder and a pinch of salt. Adding a splash of vanilla extract can enhance the flavor. This cake is also delicious with a cream cheese glaze for extra sweetness.
Serving Suggestions
Serve slices of Judy's Sour Cream Pecan Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Lemon Park Avenue Squares as a refreshing contrast. You can also enjoy it with a cup of coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To keep it moist, you can wrap it in plastic wrap. For reheating, microwave a slice for about 10-15 seconds or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Judy'S Sour Cream Pecan Pound Cake contains roughly 509 calories, with 5g protein, 54g carbohydrates, and 32g fat. It is a good source of protein (10% 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 a different type of nut in this recipe?
Yes, you can substitute pecans with walnuts or almonds if desired. Just chop them to a similar size as the pecans for even distribution. Each nut will add a unique flavor profile to the cake, so choose according to your taste preferences.
How can I make this cake more chocolatey?
To add chocolate flavor, you can mix in 1/2 cup of cocoa powder into the batter or fold in chocolate chips. This will create a delicious chocolate pecan pound cake that is sure to please chocolate lovers while still maintaining the original essence of the recipe.
Is it possible to reduce the sugar in this recipe?
Yes, you can reduce the sugar by up to 1/2 cup without significantly affecting the texture. Consider using a sugar substitute like erythritol or stevia for a lower-calorie option. Just be aware that it may alter the sweetness and flavor slightly, so adjust to taste.
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).