Friday, January 06, 2017

Pecan pound cake

1 cup chopped pecans

1/2 cup lightly packed light brown sugar

1/2 teaspoon cinnamon

1/2 pound unsalted butter, room temperature, plus more for dotting top of coffee cake

1 cup granulated sugar

1 cup sour cream

3 eggs, separated

1/4 teaspoon salt

3/4 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

Butter for dotting on top

Preheat oven to 325 degrees. Lightly grease a 10-inch cake pan (or 10" springform pan)

While oven is preheating, arrange pecans on a baking sheet and toast until fragrant and just turning brown. Remove from oven and chop.

In a small bowl, combine pecans, brown sugar and cinnamon. Set aside.

In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add sour cream and egg yolks and beat well. Remove bowl from mixer.

Sift together flour, baking soda, baking powder and salt. Whisk in sifted flour mixture until just combined.

In a separate bowl, beat egg whites until they form stiff peaks and then fold into cake batter. Place about half the batter into prepared cake pan and sprinkle with half the nut filling. Pour the rest of batter on top and top with remaining nut filling. Dot the top with butter and bake at 325 degrees for 45 minutes or until cake is cooked through. Remove from oven and cool on a wire rack a few minutes before serving. Serves: 12

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