Southern Pecan Pound Cake with Lindy Davies

Good Things Utah

Lindy Davies was in the kitchen today whipping up a lovely and mouth-watering Southern Pecan Pound Cake. Take a look, then follow along for the cake and the Praline Pecan Sauce. Keep up with Lindy on instagram at @lindy_davies

Praline Pecan Sauce

Ingredients

  • 1 1/4 cups chopped pecans
  • 7 tablespoons butter (divided)
  • 1 1/2 cups light brown sugar
  • 3 tablespoons flour
  • 3/4 cup light corn syrup
  • 2/3 cup evaporated milk
  • 1/2 tsp vanilla

Instructions

  1. Put pecans and 3 Tablespoons butter in microwave safe dish.
  2. Cook on med-high for 2-4 minutes, stirring twice. Watch closely and be careful to not burn the pecans!
  3. Put the rest of the butter into sauce pan & melt on low-medium heat. 
  4. Whisk in brown sugar, and flour, and syrup til blended.
  5. Whisk in evaporated milk and vanilla. Stir until well combined.
  6. Combine pecan/butter mixture with the milk/sugar mixture.

This Delicious sauce can be topped onto everything from ice-cream to waffles, cakes bread & popcorn. 

Southern Pecan Pound Cake

Ingredients

Batter:

  • 1 cup pecan halves
  • 1 tablespoon all-purpose flour
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1⅓ cups granulated sugar
  • 5 large eggs
  • 2 teaspoons pure vanilla extract
  • ¼ cup sour cream
  • Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Topping:

  • ¼ cup pecan halves
  • 1 tablespoon granulated sugar

Instructions

Preheat oven to 325 degrees F. Prepare one 10 inch Angel Food cake pan or Bundt pan; lightly grease the pan with shortening and dust with flour.

Batter:

  1. Break the pecans for both the batter and the topping into ¼ inch pieces. Toast nuts, cool, and then set aside.
  2. In a medium mixing bowl, combine flour, baking powder, and salt; mix together & set aside.
  3. In a large bowl use an electric mixer, cream the butter and sugar until light and fluffy. 
  4. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. 
  5. With the mixer on low speed, add about ½ of the flour mixture, mix then add the sour cream. Scrape the bowl down again and then add the remaining ½ flour mixture & mix. 
  6. Fold 1 cup toasted pecans into the batter.
  7. Spoon the batter into the prepared pan and smooth the surface. 

Topping:

  1. Depending on pan, either sprinkle ¼ cup toasted pecans over the top of the batter along with sugar, OR place on bottom of Bundt pan
  2. Bake: Bake 55 to 65 minutes. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling. 
  3.  ENJOY
Deena Manzanares
Deena Marie Manzanares is a Utah native, but lived in NYC for a few years while attending the Atlantic Theater Company Acting School. Locally, she has worked as a professional actor for years in both stage and film.

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