I don't mind sharing since I don't usually sell the treats anymore! So if there is something that I have baked for you in the past and you want the recipe...let me know and if I actually know what it is, I will give it up! If not, I will try my best to write it for you! I pretty much always use the same basic sour cream pound cake recipe and tweak it. I have been known to do an Egg Nog version, Almond, Lemon, Brown Sugar. And you can always use regular 8" pan and make it as a layer cake with your favorite buttercream filling, just adjust your baking time! Always pull as soon as a toothpick comes out clean! This one is delicious in layers with a caramel filling, but this version is easier! Enjoy!
What you need...
Cake
2 sticks butter, softened
3 cups plain sugar
1 cup sour cream
3 cups flour
1 tsp baking soda
pinch salt
6 eggs
1 tsp vanilla
1/2 cup pecan pieces
Preheat oven to 350F, convection bake if you have it! You might need to lower your oven racks, this cake is BIG!
First make the crumb filling, set aside. Next, grease and flour your bundt pan (or pans). I spray then add about 1/4 cup flour and bump the edge of the pan with my hand, turning until everything is coated well - don't forget the center! Don't skip this step! I have ruined cakes in the past for not doing it! It was SAD!!!
Once the pan is floured, add 1/2 the pecan pieces shaking around to evenly spread them out, then add a few scoops of the crumb to make a light even layer. Now your pan is ready!
To the bowl of your mixer add the butter and turn to low/medium. Slowly pour in sugar and allow to mix for about 1 minute until light and fluffy. Add four cream and mix. I like to put all my eggs into a pourable measuring cup for easy addition! Once you are ready, add in a little flour, alternating with 1 egg, then flour, egg, etc. ending with flour. When you add the egg, allow the egg yolk to be broken and mixed in before adding flour. Once all the four is in and mixed, add in the vanilla.
Add 1/2 of the batter to the pan, then add the remaining pecan and crumb in a layer. Finish by adding the rest of the batter. Bake in the center of the oven for about 1 1/2 hours or until a wooden skewer comes out clean. Allow to cool in the pan on a rack for 10 minutes before turning out of the pan. GENTLY invert onto a rack and cool until you are able to transfer to a cake plate or platter. Mix glaze and drizzle over.
Crumb Filling
1 cup brown sugar
1 tsp cinnamon
1 stick butter
1 cup flour
Add everything to a small bowl, stir to combine, mashing until it becomes well incorporated but crumbly. Set aside.
Glaze
1/2 cup brown sugar
1/2 tsp vanilla
1 tablespoon water
Mix well. Drizzle over cake, allow to crisp.
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| Crumb, mashed until combined and crumbly. |
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| Crumb, ready for action! |
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| Combine flour, baking powder, salt and set aside. |
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| Grease and flour the pan. I bump the side with my hand, turning until everything is coated, don't forget the center! |
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| Add 1/4 cup pecans in the bottom. |
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| Top with a few spoonfuls of crumb. |
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| Cream the butter and sugar until light and fluffy. |
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| About 1 minute. |
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| Mix in the sour cream. |
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| Add the eggs and flour mixture, alternating. Add only 1 egg at a time, then when the yolk breaks apart, add some of the flour mixture, repeat until you use it all, ending with flour. Add vanilla. |
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| Pour half of batter over crumb. |
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| Add the rest of the pecans... |
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| and crumb... |
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| finish with the rest of the batter...and bake! |
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| It is ready when a wooden skewer comes out clean! (1 1/2 hours for this one) |
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| Allow to cool 10 minutes before GENTLY turning out onto a cooling rack. The best way to do this is to place the cooling rack on top of the cake, then hold the cake with one hand and the rack with the other and quickly invert, then gently sake and knock on the pan until the cake comes loose. |
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| Move to a serving platter and drizzle glaze! |
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