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)
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.
