This homemade Pecan Pound Cake is the most moist and tastiest pound cake ever!
It is filled with flavor and makes a fine dessert but an even better breakfast cake.
1 CUP PECANS – chopped
1 Tb FLOUR
2 ¼ CUPS FLOUR
PINCH OF SALT – if using unsalted butter
1 TSP BAKING POWDER
¼ CUP PECANS – coarsely chopped
2 STICKS (1 cup) BUTTER – room temperature
1 1/3 CUPS SUGAR
2 TSP VANILLA EXTRACT
GRATED ZEST FROM 1 ORANGE
½ CUP SOUR CREAM
Preheat oven to 325º and spray a tube pan or angel food cake pan with non-stick cooking spray.
In a small bowl mix the ¼ cup pecans with 1 tablespoon of sugar and stir to get all combined. Set aside.
In a small bowl, combine 1 cup chopped pecans with 1 tablespoon flour. Stir well then set aside.
In a medium bowl, combine 2 ¼ cups all-purpose flour and 1 teaspoon baking powder. Set aside.
In the bowl of an electric mixer, cream the butter and sugar together until fluffy. Slowly add in eggs (one at a time.)Then stir in two teaspoons of vanilla extract.
Once combined, slowly add in flour mixture.Then stir in sour cream and grated orange zest.
Finally, stir in (by hand) floured pecans. Batter will be thick.
Pour batter into prepared angel food cake pan.
Using the back of a spoon, spread out batter as evenly as possible.
Top batter with ¼ cup chopped pecans sprinkled with 1 tablespoon sugar.
Bake for about 55-65 minutes (until an inserted toothpick comes out clean.)
Allow to cool for an hour, then turn out onto a serving dish.