CREAM CHEESE PECAN POUND CAKE
Easy to make and sure to please, this Cream Cheese Pecan Pound Cake is always a favorite!
Provided by Jennifer McHenry
Categories cakes
Time 1h45m
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Grease and flour a 10-inch tube pan.
- With a hand mixer or stand mixer, cream together the butter and cream cheese. Add the sugar gradually and mix until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually mix in the cake flour and salt. Mix in the pecans.
- Pour batter into pan. Bake for about an hour and twenty minutes or until a pick inserted into the center comes out clean.
- Cool the cake in the pan for about 10 minutes, then remove the cake from the pan and finish cooling on a wire rack.
Nutrition Facts : Calories 391 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Fat 26 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 82 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
PECAN CRUNCH CREAM CHEESE POUNDCAKE
This is an exceptionally velvety and tender cake, reminiscent (in the best possible way) of the frozen pound cake you might buy at the supermarket. Perfected over many years by the expert baker Rose Levy Beranbaum (and published in her book "Rose's Baking Basics'), its fine texture comes from cake flour and superfine sugar. A caramelized pecan and graham cracker coating lines the pan and provides delicious crunch, but it is optional.
Provided by Julia Moskin
Categories snack, cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Set an oven rack in the middle of the oven and heat the oven to 350 degrees. Grease a 9-by-5-inch loaf pan with butter and line with two pieces of crisscrossed parchment: Lay the first sheet in the pan, butter it lightly, then lay the other sheet across. Both pieces should extend a few inches above the edges of the pan, making a sling that you'll use to lift the cake out.
- Make the pecan crunch, if desired: Break the crackers into a few pieces and add to the bowl of a food processor. Add the nuts and sugar. Process until you have fine crumbs. Add the melted butter and pulse it in until evenly incorporated.
- Spoon about half of the crunch mixture into the prepared pan and press it evenly across the bottom. Press the remaining mixture against the sides, stopping about 1 inch from the top of the pan: Begin by tilting the pan to one side and use a bench scraper or the flat side of a metal spatula to lift, spread and press the coating against the side of the pan. Without tilting the pan, repeat with the remaining three sides. Use the back of a small spoon to even the coating on the sides and against the corners of the pan. Cover with plastic wrap and refrigerate for at least 30 minutes, up to 3 days.
- Make the batter: In a medium bowl, whisk the egg yolks with 2 tablespoons sour cream and the vanilla, just until lightly combined.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, baking soda and salt on low speed for 30 seconds.
- Add the butter, cream cheese and the remaining 6 tablespoons sour cream. Mix on low speed until the flour mixture is moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.
- Starting on medium-low speed, gradually pour the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition. Scrape down the sides of the bowl after each addition.
- Gently spoon the batter into the crunch coating-lined pan and smooth the surface. Bake for 50 to 60 minutes, or until a tester inserted into the center comes out clean.
- Let the cake cool on a wire rack for 20 minutes. Use a small knife to dislodge the crunch coating at the corners and lift the cake out, using the parchment paper "sling."
- Let cool completely before gently removing the parchment and transferring to a serving plate or cutting board. (Or, wrap well and store at room temperature for 3 days or in the refrigerator for 5 days.) To serve, use a serrated knife to cut into 1/2-inch-thick slices.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 24 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 185 milligrams, Sugar 30 grams, TransFat 0 grams
PECAN CREAM POUND CAKE WITH THE BEST PECAN CREAM CHEESE FROSTING
A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra creamy pecan-studded cream cheese frosting that will have folks begging for the recipe!
Provided by Mandy Rivers | South Your Mouth
Categories desserts, cakes, frosting
Time 1h30m
Number Of Ingredients 17
Steps:
- Bring all ingredients to room temperature. Preheat oven to 325 degrees Grease and flour a 10-inch bundt pan; set aside.
- "Creaming" is a very important step in most cakes, especially pound cakes, so take care to follow these instructions carefully: In a large bowl or stand mixer beat butter at medium speed for 1 minute. Gradually add sugar, beating at medium speed, until light, fluffy and
- very pale yellow in color (about 5 minutes). When the mixture has almost doubled in size,
- everything's been properly creamed.
- Add eggs, one at a time, beating well after each.
- Sift together flour, baking soda and salt in a separate bowl; set aside.
- Combine sour cream, half-and-half and extracts then mix well; set aside.
- Alternately add flour mixture and sour cream mixture to mixing bowl with butter/sugar, mixing at low speed until combined, beginning and ending with flour mixture.
- Pour batter into prepared pan and bake at 325 degrees for 1 hour and 15-30 minutes or until toothpick inserted in the center comes out clean.
- Cool in pan, then invert onto a serving plate. Frost with THE BEST Pecan Cream Cheese Frosting. Cover and refrigerate up to 4-5 days. Allow cake to come to room temperature before serving for best results.
- OPTIONAL but completely, totally and absolutely worth it: Toast pecans in a large skillet over medium-high heat until fragrant and slightly browned. Remove pecans from skillet to cool completely.
- Allow cream cheese and butter to come to room temperature and soften.
- Using an electric mixer, beat cream cheese and butter until creamy and well combined.
- Add vanilla extract, salt and powdered sugar then continue mixing on low speed until smooth and creamy.
- Fold in pecans.
- Frost cake then refrigerate to store. Allow frosted cake to set out a few hours before serving if possible for the best taste!
CREAM CHEESE BOURBON PECAN POUND CAKE
Top this dense and flavorful cake with sifted powdered sugar or maybe a simple glaze. I halved the recipe, and baked it in a loaf pan for about one hour. From Southern Living (December 2004)
Provided by Vino Girl
Categories Dessert
Time 1h55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F
- Grease and flour a 12 cup tube or bundt pan.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until the yellow yolk disappears.
- Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture.
- Beat batter at low speed just until blended after each addition.
- Stir in vanilla and pecans.
- Pour batter into a greased and floured 12-cup tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes.
- Remove from pan; cool completely on wire rack.
PECAN SOUR CREAM POUND CAKE
I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.
Provided by CAROLE10
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
- In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
- Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
- To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 89.7 g, Cholesterol 142.1 mg, Fat 23.8 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13.2 g, Sodium 171.3 mg, Sugar 60.6 g
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