Sour Cream & Pecan Cake

5 min readJun 12, 2022

….This sour cream & pecan cake is my daughter ANNE’s favorite recipe. My daughter often asked me to make this cake when she was young. She has already grown up and is doing well on her own now. I made it today thinking about that time. On the side, I hoped my grandson likes it too. This is without a doubt the best sour cream & pecan marble cake I’ve ever tried. Why add sour cream to a cake batter anyway? When you use sour cream in your baked goods, you’ll find your cakes are springy, moist, and balanced in flavor that’s just irresistible. This is perfect served with a cup of coffee for breakfast, as a snack or delicious dessert with a dollop of yogurt and fresh berries. It’s so easy you’ll want to make it again and again. It doesn’t matter if I double this recipe, I’ll share it with a friend and family.

Servings: 8–10

Time: 1 hour 20 minutes

Ingredients:

1 cup muscovado +1/4 cup more(mix with pecan and cinnamon powder)
1 stick butter(unsalted), melted
3 eggs
1 cup sour cream
2 cups flour(all-purpose)
1 tsp baking soda
1/2 tsp baking powder
3/4 cup pecans, chopped
2 tsp cinnamon powder
4–5 vanilla beans, seeds scraped out

Cooking Ingredients:

Sift the flour, baking soda, and baking powder with a strainer. Set aside.

2. Mix the muscovado, sour cream, eggs, and melted butter into a bowl with a handheld beater well.

3. Scrap the vanilla bean seeds out with a knife and add it into the egg mixture to mix well. Set aside.

4. Mix the chopped pecans, cinnamon powder, and muscovado into a bowl well with an egg whisk. Set aside.

5. Mix the flour mixture and egg mixture into a bowl well with a silicone spatula.

6. Line the loaf pan with parchment(leaving some overhang on both of the longer sides so you’re able to easily lift the cake out after baking).

7. Put half of the batter into the prepared loaf pan and add the pecan mixture on top of the batter. Put the remaining batter on top of the pecan mixture. Preheat the oven to 340 F.