Fast Guide to Cooking Tasty Cake - Pecan Sour Creme

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We hope you got insight from reading it, now let's go back to cake - pecan sour creme recipe. To make cake - pecan sour creme you only need 16 ingredients and 6 steps. Here is how you do it.

To make an unforgettable Cake - Pecan Sour Creme, below are the materials needed:

1. Use of Topping.
2. Use 3/4 cup of chopped pecans.
3. Get 2 T. of Butter.
4. Prepare 1 teaspoon of Cinnamon.
5. You need 1/8 C. of Brown sugar.
6. You need of Cake.
7. Provide 2 C. of Flour.
8. Take 1 C. of Pecan flour (finely chop nuts until a course flour consistency).
9. Use 1/2 teaspoon of salt.
10. Take 1/4 teaspoon of baking soda.
11. Provide 1 Cup of unsalted butter.
12. Use 2 1/2 cups of white sugar.
13. Prepare 6 of eggs.
14. You need 1 teaspoon of vanilla extract.
15. Prepare 1 teaspoon of almond extract.
16. Provide 1 cup of sour cream.

After preparing the components, next you are good to make your 5-star Cake - Pecan Sour Creme by following the guidances below:

1. Preheat oven to 300 degrees.
2. Grease and flour two loaf pans.
3. Mix melted butter, cinnamon, brown sugar and chopped pecans. Spread in loaf pans.
4. In a medium bowl, sift together flour, salt, baking soda then mix in ground pecans, set aside.
5. In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla and almond extracts. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pans.
6. Bake 75 to 90 minutes, until toothpick comes out clean. Let cool in pan 20 minutes then turn out onto wire rack to cool completely..

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. Sour cream in the batter gives it an extra-tender crumb while brown sugar brings out the warmth and richness of the pecans. We used both finely chopped pecans and pecan pieces to ensure that each bite of cake held a nutty morsel, big or small.

Recipe : Cake - Pecan Sour Creme

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