Pecan Cinnamon Sour Cream Pound Cake

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Every once in a while, I make something that really hits the spot. This Pecan Cinnamon Sour Cream Pound Cake was one of those times. I layered this into a Bundt pan and topped it with a sugar glaze to make the perfect slice of cake to accompany a great cup of my favorite Coffee over Cardio brand of coffee (messy bun).

Since I started this blog, my husband has said that he is having a hard time watching his weight. It has actually become quite the joke in the house that all he has to do is mention watching his carbs, and within the next hour, I have a cake, muffins, or cookies on the kitchen counter just tempting him. So, we decided that when I make something sweet, we will have one serving and then pass the rest on to co-workers, other family members, etc. Well, guess what? Once he had a slice of this Pecan Cinnamon Pound Cake, he was like…. no, let’s leave this one here!

So, while our waistline may be getting a little bigger, it is worth it to be able to create and share all of my favorite recipes with you. Sorry, but every time Jim complains about the amount of cooking I do, I blame y’all :).

Sour Cream Pound Cake Recipe
Pecan Cinnamon Sour Cream Pound Cake
Pecan Cinnamon Sour Cream Pound Cake
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Pecan Cinnamon Sour Cream Pound Cake

Recipe by Simply Maurie KayCourse: DessertDifficulty: Moderate
Servings

12

servings
Prep time

20

minutes
Cooking time

50

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 1 cup butter (softened)

  • 2 cups granulated sugar

  • 2 eggs

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup of sour cream

  • 1 teaspoon vanilla

  • 1/2 cup chapped pecans

  • 1/2 teaspoon cinnamon

  • 2 teaspoons sugar

  • Glaze

  • 1 cup powdered sugar

  • 2 tablespoons milk

Directions

  • Pre-Heat Oven to 350 degrees.
  • In a mixing bowl, cream the 1 cup of butter while gradually adding the 2 cups of granulated sugar, until fluffy. Mix in 1 teaspoon of vanilla.
  • Mix in the 2 eggs, one at a time.
  • Next, in a smaller mixing bowl combine the 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
  • STIR (with a spatula) the dry ingredients into the butter egg mixture alternating between the dry mixture and the 1 cup of sour cream. Example: mix in 1/2 cup of the dry and then 1/4 cup of the sour cream, continue until done.
  • Spray a Bundt pan with cooking spray.
  • Place 1/2 of the chopped pecans in the Bundt pan and then sprinkle 1/4 teaspoon of cinnamon on top of the pecans.
  • Place 1/2 of the cake mixture into the pan.
  • Place 1/2 of the chopped pecans in a layer on top of the cake mixture and then sprinkle 1/4 teaspoon of cinnamon on top of the pecans.
  • Place the rest of the cake mixture in the pan.
  • Bake in the pre-heated oven for 50 minutes or until the cake springs back when touched.
  • Allow to cool for 5 minutes in the pan, turn the cake out onto a cake plate. Allow to cool completely and then drizzle with the glaze mixture.
  • To make the glaze, simply stir the powdered sugar and the milk together.

Check out all the other cakes on my blog, including one of the most popular ones I sold at the restaurant. Like the Hummingbird Cake and the Damn Good Chocolate Cake.

Enjoy,

Maurie Kay

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