Sour Cream Pecan Cake
Sour Cream Pecan Cake is a rich, moist dessert featuring a tender crumb infused with vanilla, lemon, and almond extracts, complemented by crunchy pecans. Perfect for special occasions or teatime indulgence, its combination of flavors and textures makes it a crowd-pleaser for any celebration.
Ingredients
Instructions
- Grease and flour a 10-inch tube pan.
- Cream butter or margarine and 2 1/4 cups sugar until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Stir in vanilla, lemon, and almond extracts.
- Mix together flour and baking soda.
- Alternately add the flour mixture and sour cream to the batter, mixing well after each addition.
- Stir in chopped pecans.
- Beat egg whites until stiff peaks form.
- Gradually add 1/2 cup sugar to the egg whites and fold into the batter.
- Pour batter into prepared pan.
- Bake in a 325°F oven for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you're out of sour cream, plain Greek yogurt can be a great substitute. To enhance the nutty flavor, lightly toast the pecans before adding them to the batter. Ensure all ingredients are at room temperature for better mixing and a lighter cake texture. For a creative twist, add a pinch of cinnamon to the flour mixture.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. Serve it alongside a cup of coffee or tea for a cozy afternoon treat. For a festive touch, top it with a simple glaze made from powdered sugar and lemon juice. It can also be a great addition to a potluck or picnic, similar to serving American recipes like Butterscotch Pound Cake.
Storage & Reheating
Store leftover Sour Cream Pecan Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To maintain its moisture, you can wrap individual slices in plastic wrap. If you want to enjoy it warm, reheat slices in the microwave for about 10-15 seconds, or in a toaster oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Pecan Cake contains roughly 735 calories, with 7g protein, 28g carbohydrates, and 63g fat. It is an excellent source of dietary fiber (29% of the Daily Value) and vitamin C (23% of the Daily Value), and a good source of protein and iron. It also contributes 8g of dietary fiber toward your daily target.
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 preferred. Just keep in mind that different nuts will slightly alter the flavor and texture of the cake. Toasting the nuts before adding them to the batter can enhance their flavor, regardless of the type you choose.
What can I serve with Sour Cream Pecan Cake?
This cake is delicious on its own, but you can elevate it by serving it with a scoop of ice cream, a drizzle of caramel sauce, or fresh berries. For a more decadent treat, pair it with a side of chocolate sauce or whipped cream. It also works well alongside coffee or a dessert wine.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Additionally, the edges should start to pull away slightly from the sides of the pan, and the top should be golden brown. If it needs more time, check every five minutes to avoid overbaking.
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).