chandas sour cream pecan poundcake cake

Author of this recipe: Toby Meeks

Chandas Sour Cream Pecan Poundcake Recipe | Fluffy, decadent layers with a nutty twist | #poundcake #pecans #sourcream #baking

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Ingredients

• - Chandas Sour Cream Pecan Pound Cake Ingredients:
• - All-purpose flour (8 cups)
• - Granulated sugar (16 ounces, or 2 cups)
• - Baking powder (3 teaspoons)
• - Salt (1/2 teaspoon)
• - Unsalted butter, softened (8 ounces, or 1 cup)
• - Sour cream (16 ounces, or 2 cups)
• - Large eggs (4, at room temperature)
• - Vanilla extract (2 teaspoons)
• - Pecans, chopped (1.5 cups)
• - Lemon zest (from 1 lemon)
• - Optional: Cinnamon (1/2 teaspoon) for added warmth and flavor
• Note: This list is optimized with relevant keywords to improve search engine visibility while providing a clear inventory of ingredients needed for the recipe.

Steps

1. ### Chandas Sour Cream Pecan Pound Cake Recipe
3. #### Ingredients:
4. - 2 cups all-purpose flour
5. - 1 teaspoon baking powder
6. - 1/4 teaspoon salt
7. - 1 cup (2 sticks) unsalted butter, softened to room temperature
8. - 3/4 cup granulated sugar
9. - 2 large eggs, at room temperature
10. - 1 tablespoon vanilla extract
11. - 1 cup sour cream
12. - 1 cup pecans, chopped and lightly toasted
14. #### Instructions:
16. 1. **Preheat the Oven:** Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
18. 2. **Mix Dry Ingredients:** In a medium bowl, sift together flour, baking powder, and salt. Set aside.
20. 3. **Cream Butter and Sugar:** Using an electric mixer, beat the softened butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition.
22. 4. **Combine Wet Ingredients:** Stir in the vanilla extract to the creamed mixture. Gradually mix in half of the dry ingredients, followed by all of the sour cream, ensuring no lumps remain.
24. 5. **Add Remaining Dry Ingredients and Pecans:** Mix in the remaining flour until just combined. Fold in the chopped pecans gently but thoroughly to avoid breaking them up too much.
26. 6. **Bake the Cake:** Pour the batter into the prepared cake pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
28. 7. **Cool and Serve:** Allow the cake to cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely. Once cooled, serve with your preferred toppings such as whipped cream or fresh berries.
30. ### Tips for Success:
31. - Ensure all ingredients are at room temperature for optimal mixing.
32. - Use high-quality sour cream and pecans for best flavor.
33. - For a richer texture, consider adding 1/2 cup of melted chocolate to the batter before folding in the pecans.
35. #### SEO-Friendly Keywords:
36. - Chandas sour cream pecan pound cake
37. - Pound cake recipe
38. - Pecan desserts
39. - Sour cream baking
40. - Holiday cakes
42. Enjoy your delicious and decadent chandas sour cream pecan pound cake, perfect for any special occasion or just a comforting treat at home!

Relevante Seiten

• chandas sour cream pecan poundcake cake