Sour Cream and Pecan Cake

Name: Sour Cream and Pecan Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 1 cup granulated sugar; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 1 cup sour cream (full-fat); 1 cup pecans (chopped)

70 min 12 slices Medium

All Recipes

Moist and rich, this Sour Cream and Pecan Cake offers a delightful nutty crunch with every bite.

Prep

20 min

Cook

50 min

Total

70 min

Servings

Difficulty

Medium

This Sour Cream and Pecan Cake is a delightful treat that combines the tanginess of sour cream with the rich, buttery flavour of pecans. It's a classic dessert that is both moist and full of texture, making it perfect for any occasion. The use of sour cream in the batter ensures a tender crumb, while the pecans add a delicious crunch and nutty aroma. Whether you're serving it at a special gathering or enjoying a slice with your afternoon tea, this cake is sure to impress your taste buds.

Ingredients

Servings

Cake Batter

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C). Grease and flour a 23 cm (9-inch) round cake pan.

Pro tip: Ensure even baking by using an oven thermometer to check your oven's accuracy.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Pro tip: Sifting the dry ingredients can help prevent lumps in your batter.

Cream butter and sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.

Pro tip: Room temperature butter is crucial for proper creaming.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Pro tip: Beating the eggs thoroughly helps to incorporate air, making the cake light.

Combine wet and dry ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.

Pro tip: Avoid overmixing to keep the cake light and tender.

Fold in pecans

Gently fold in the chopped pecans using a spatula.

Pro tip: Coating the pecans with a bit of flour can help them distribute evenly in the batter.

Bake the cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the cake halfway through baking for even cooking.

Cool and serve

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Pro tip: For easy removal, run a knife around the edge of the cake before turning it out.

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Tips & Tricks

<ul><li>Ensure all ingredients are at room temperature for a smooth batter.</li><li>Use fresh pecans for the best flavour and crunch.</li><li>Test cake doneness with a toothpick; it should come out clean.</li></ul>

Serving Suggestions

Serve this cake warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of coffee or tea. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze slices individually wrapped for up to 2 months for a quick treat anytime.