Southern Pecan Pound Cake

If there is one classic dessert recipe that I go back to time and time again, it’s pound cake. It has stood the test of time for a reason. Every southern cook has a favorite pound cake recipe. You can put so many little twists on the basic recipe and it also makes a great base for other desserts. One of my favorite ways to serve pound cake is with fresh strawberries and whipped cream on top. And, of course, it uses lots of my favorite, good-for-you eggs: Eggland’s Best eggs.

By choosing Eggland’s Best eggs over ordinary eggs, you are getting an egg that is fresher, tastes better, and contains more vitamins and nutrients. Compared to ordinary eggs, each Eggland’s Best egg offers four times more vitamin D, more than double the omega-3s, and contains 25% less saturated fat.

I was inspired by the south for my recipe. Pecan trees are in abundance here and they just so happen to be my favorite! I added just a bit of sour cream to this recipe to make it a bit more moist. For an even more decadent dessert, try serving with a little drizzle of caramel sauce

Ingredients

• 1 cup chopped pecans
• 1 tbsp all-purpose flour
• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 cup salted butter softened to room temperature, 2 sticks
• 1 1/3 cups sugar
• 5 large Eggland's Best eggs
• 2 tsp vanilla extract
• 1/2 cup sour cream
• topping:
• 1/4 cup chopped pecans
• 1 tbsp sugar

Instructions

1. Preheat oven to 325F degrees.
2. Spray a 12-cup Angel Food Cake Pan with nonstick cooking spray.
3. In a small bowl, combine 1 cup chopped pecans with 1 tbsp. flour.
4. Stir well then set aside.
5. In a medium bowl, combine 2 1/4 cups all-purpose flour and 1 tsp. baking powder.
6. Set aside.
7. In the bowl of an electric mixer, cream the butter and sugar together until fluffy.
8. Slowly add in eggs (one at a time.)
9. Then stir in two teaspoons of vanilla extract.
10. Once combined, slowly add in flour mixture.
11. Then stir in sour cream.
12. Finally, stir in (by hand) floured pecans.
13. Batter will be thick.
14. Pour batter into prepared angel food cake pan.
15. Using the back of a spoon, spread out batter as evenly as possible.
16. Top batter with 1/4 cup chopped pecans and sprinkle with 1 tbsp. sugar.
17. Bake for about 55-65 minutes (until an inserted toothpick comes out clean.)
18. Allow to cool for an hour, then turn out onto a serving dish.

thanks done share recipes to : https://www.thecountrycook.net/southern-pecan-pound-cake/

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