Sour Cream Pound Cake With Nuts
A rich, moist pound cake infused with sour cream and toasted pecans, offering a delicate sweetness and nutty flavor perfect for dessert or special occasions.
Ingredients
Instructions
- Add baking soda to sour cream and allow to sit.
- Beat butter and sugar until smooth.
- Add 1 cup sifted flour and 2 eggs until all flour and eggs are mixed.
- Add vanilla and sour cream mixture to the batter.
- Beat well between each addition.
- Pour batter into a prepared baking pan and bake until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you prefer, substitute half of the butter with applesauce for a slightly healthier option. Consider adding a pinch of nutmeg or almond extract for an extra layer of flavor. Using freshly chopped pecans rather than pre-packaged can enhance the nutty taste of this cake.
Serving Suggestions
Serve slices of this rich pound cake with a dollop of freshly whipped cream or alongside a scoop of Dreamy Vanilla Ice Cream for a delightful dessert experience. It pairs well with a cup of coffee or tea, making it a perfect afternoon treat. For a twist, try serving it with a drizzle of caramel sauce or a side of fresh berries.
Storage & Reheating
Once cooled, store the sour cream pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw the cake in the refrigerator overnight, then warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Pound Cake With Nuts contains roughly 2885 calories, with 13g protein, 128g carbohydrates, and 241g fat. It is an excellent source of vitamin C (73% of the Daily Value), calcium (31% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 1667mg per serving (72% 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 the pecans with walnuts, almonds, or even hazelnuts. Just ensure that the nuts are chopped and lightly floured to prevent sinking in the batter. Each nut will bring a unique flavor and texture to the cake.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing or underbaking. Ensure that you mix just until combined and check for doneness with a toothpick inserted into the center. If it comes out clean, it’s ready; if not, give it a few more minutes in the oven.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the plain flour with a 1:1 gluten-free baking flour blend. Make sure the blend includes xanthan gum or add it separately to help with the cake's structure and texture. Other than that, follow the recipe as is.
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).