Equipment
Ingredients
Pecan Filling
- 110 g dark brown sugar, packed
- 100 g pecans, toasted and finely chopped
- 4 g ground cinnamon
- 15 g all-purpose flour
Pound Cake Batter
- 225 g unsalted butter, room temperature
- 400 g granulated sugar
- 4 eggs, room temperature
- 10 ml vanilla extract
- 240 g sour cream, full fat, room temperature
- 340 g cake flour, sifted
- 4 g baking powder
- 2 g baking soda
- 3 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 530 kcal
- Protein
- 6 g
- Carbohydrates
- 68 g
- Fat
- 27 g
- Fiber
- 2 g
- Sugar
- 43 g
- Sodium
- 179 mg
- Saturated Fat
- 13 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 114 mg
- Potassium
- 167 mg
- Calcium
- 70 mg
- Iron
- 2.8 mg
- Magnesium
- 20 mg
- Phosphorus
- 125 mg
- Zinc
- 0.9 mg
- Vitamin A
- 180 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.32 mg
- Riboflavin
- 0.26 mg
- Niacin
- 2.1 mg
- Folate
- 65 mcg
- Water
- 35 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Preheat oven to 160°C (325°F). Liberally grease and flour a 10-12 cup Bundt pan, taking extra care to coat the center tube.
In a small bowl, whisk together the dark brown sugar, chopped pecans, cinnamon, and the 15g of all-purpose flour for the filling. Set aside.
In a separate bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on medium-high speed until extremely pale and fluffy, about 4 to 5 minutes.
Reduce the mixer speed to medium-low and add the room temperature eggs one at a time, allowing each to be fully incorporated before adding the next. Stir in the vanilla extract.
With the mixer on the lowest speed, add the dry ingredients to the butter mixture in three equal additions, alternating with the sour cream in two additions, beginning and ending with the dry ingredients. Mix just until combined.
Spoon exactly half of the batter into the prepared Bundt pan and smooth the surface. Sprinkle the pecan filling evenly over the batter in a continuous ring.
Carefully spoon the remaining batter over the filling layer, using a spatula to gently spread and smooth the top, ensuring the filling is completely sealed inside the batter.
Bake in the preheated oven at 160°C (325°F) for 55 to 65 minutes.
Remove the cake from the oven and let it rest in the pan on a wire rack for exactly 15 minutes before carefully inverting it onto the rack to cool completely.
Chef's Notes
- Using genuine cake flour instead of all-purpose flour provides a significantly softer crumb that contrasts perfectly with the crunchy, slightly dense pecan ribbon.
- A small amount of flour in the filling acts as a binder; it absorbs the melting sugar during baking, preventing the filling from dissolving into the batter or creating giant air pockets.
- Pound cakes taste best the day after baking. Wrapping the cooled cake tightly and letting it sit overnight allows the vanilla and rich butter flavors to mature and deepen.
- Ensure your butter, eggs, and sour cream are truly at room temperature. Cold ingredients will break the emulsion when creaming, leading to a heavy, greasy cake.
Storage
Refrigerator: 1 week — Store in an airtight container to prevent drying out.
Freezer: 3 months — Wrap whole cake or individual slices tightly in plastic wrap, then aluminum foil.
Troubleshooting
Cake stuck to the Bundt pan upon inversion
Cause: The brown sugar filling touched the pan edges and caramelized, or the pan was insufficiently greased.
Fix: While still warm, carefully patch the broken pieces back together; once cool, conceal the damage with a thick glaze or a dusting of powdered sugar.
Prevention: Use a generous layer of shortening and flour, and keep the filling rigorously centered in the batter trench.
Cake is dry or overly crumbly
Cause: Overbaking, or measuring flour by scooping rather than weighing.
Fix: Serve with an extra dollop of whipped cream or ice cream, or brush the cut slices lightly with a simple syrup.
Prevention: Use a digital scale for dry ingredients and check the cake 10 minutes before the end of the suggested baking time.
Cultural Context
Pound cakes and coffee cakes hold a revered place in Southern American baking traditions, often gracing brunch tables, potlucks, and community gatherings. Variations of rich sour cream pound cakes became a staple at Juneteenth celebrations, offering an enduring, rich crumb that can easily be made ahead for festivities and paired flawlessly with morning coffee or afternoon tea.
