Sourdough Pecan Pound Cake
A delightful twist on a classic pound cake.
Servings: 16 people
Cost: 9
Equipment
- Hand Mixer/Stand Mixer
- Small, Medium and Large Bowls
- Rubber Spatula
- Knife
Ingredients
- 1½ cups All Purpose Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- 1 cup Unsalted Butter (room temperature)
- 1 cup Granulated Sugar
- ¾ cup Dark Brown Sugar (can substitute for light brown sugar)
- 5 Large Eggs
- 2 teaspoons Vanilla Extract
- ½ cup Sourdough Starter
- 1 cup Finely Chopped Pecans (can substitute with pecan flour)
Instructions
- Preheat your oven to 350°F.
- In a small bowl combine the 2 tablespoons of butter with the 3 tablespoons of flour. Using your hands, rub the mixture together until it becomes a paste. Then rub the paste over the entire bundt cake pan, making sure to coat every crevice of the pan.
- In a medium sized bowl, combine your flour, salt, and baking powder together. These are your dry ingredients. Whisk to combine.
- In a clean large bowl, using a hand mixer, cream the butter and sugars together on high for 3-5 minutes until very light and fluffy.
- One at a time, add the eggs. Beat well after each addition, making sure your mixture stays light and creamy.
- Add in the vanilla and the sourdough starter. Beat 1-2 minutes until everything is light and incorporated.
- Add the dry ingredients to the wet, mixing until only a few streaks of flour remain.
- Using a rubber spatula, fold in the finely chopped pecans, the texture of the pecans should be just a little bit more coarse than a nut flour. Fold the mixture until the nuts are evenly distributed throughout the cake.
- Transfer the batter to the prepared bundt pan and bake in the oven for 1 hour and 15 minutes, or until a wooden skewer inserted in the center of the cake comes out clean.
- Allow the cake to rest at least 1 hour until it is cool enough to remove from the pan.
- Enjoy with a cup of coffee in the morning or a scoop of ice cream after dinner!