Moist Pecan Sour Cream Pound Cake
A rich and velvety Southern-style pound cake featuring nutty brown butter, toasted pecans, and a luscious caramel-like glaze. Perfect for holidays or a special Sunday dessert.
Equipment
- 13-cup Bundt pan
- Small saucepan
- Large Mixing Bowl
- Electric Mixer
- Wire cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 cups firmly packed light brown sugar, divided
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon baking soda
- 1 cup sour cream, room temperature
- 2 3/4 teaspoons vanilla extract, divided
- 3/4 cup chopped toasted pecans
- 1/3 cup dark corn syrup
- 3 tablespoons heavy whipping cream
- 2 tablespoons unsalted butter
Instructions
Brown the Butter and Prepare the Base
- Heat 1/2 cup of the butter in a small saucepan over medium heat until the milk solids turn a deep amber and smell nutty. Let the browned butter cool until it is softened and spreadable before use.
- Preheat your oven to 325°F (163°C) and coat a 13-cup Bundt pan thoroughly with baking spray containing flour.
- In a large bowl, beat the cooled browned butter, the remaining softened butter, granulated sugar, and 1 1/2 cups of the brown sugar on medium speed for 4 to 5 minutes until pale and fluffy.
- Add the eggs one at a time, beating well after each addition to ensure the batter remains smooth and emulsified.
Mix the Batter
- In a separate bowl, whisk together the flour, 1/2 teaspoon of salt, and the baking soda.
- In a small bowl, stir the sour cream with 1 3/4 teaspoons of vanilla until smooth.
- Add the flour mixture and sour cream mixture to the butter mixture in alternating additions, starting and ending with the flour. Mix on low speed only until combined.
- Gently fold in the toasted pecans with a spatula until evenly distributed through the thick batter.
Bake and Cool
- Spoon the batter into the prepared Bundt pan and bake for 60 to 90 minutes. The cake is done when a wooden pick inserted near the center comes out with a few moist crumbs.
- Allow the cake to rest in the pan for exactly 15 minutes, then invert it onto a wire rack to cool completely.
Make the Glaze and Finish
- In a medium saucepan, combine the corn syrup, heavy cream, 2 tablespoons of butter, the remaining 1/2 cup of brown sugar, and the remaining 1/4 teaspoon of salt. Bring to a boil over medium-high heat and cook for 2 minutes, stirring constantly.
- Remove from heat and stir in the remaining 1 teaspoon of vanilla. Let the glaze cool for 20 to 30 minutes until it thickens slightly.
- Drizzle the thickened glaze over the cooled cake and garnish with extra pecan halves if desired.
Notes
Expert Tip: Always toast your pecans before adding them to the batter; this simple step releases their natural oils and deepens the overall flavor of the cake.
Storage Tip: Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices tightly and freeze for up to 3 months.
Baking Secret: Ensure your eggs and sour cream are at room temperature. Cold dairy can cause the batter to separate, leading to a heavy or uneven crumb.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.