Katherine's Pecan Sour Cream Pound Cake

Today is a happy day, because I realized that I have already found the two pound cake recipes I will need in my life! This one, and Elvis Presley's Favorite Pound Cake. I just don't think you can trust anyone that does not like pound cake.

This pound cake recipe may not be world famous, but it is famous in our house and likely the state of Louisiana where Katherine grew up. This is the quintessential Southern pound cake and it belongs in every cooks repertoire. My husband loves it so much. Thank goodness Katherine shared her recipe with me so I can keep my sweetheart happy.

The first time Katherine made this for us, she did not use a glaze, and it was equally delicious, so I will leave it up to you to decide if you want to glaze the cake. The pecans though, unless you have an allergy, I would never leave out. You can layer the pecans on the top, middle, or bottom depending on your mood.

Katherine's Pecan Sour Cream Pound Cake
1 stick butter, softened
2 eggs
2 cups sugar
2 cups flour
1 tsp baking powder
1/2 tsp vanilla
1 cup sour cream

Topping:
1 cup chopped pecans
4 tsp sugar
1 tsp cinnamon

Glaze:
1 cup confectioners sugar
3 Tbsp orange juice
1 tsp vanilla

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. Sprinkle half of topping on bottom of pan, and set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Fold in sour cream. Mix in flour and baking powder. Pour half of batter into bundt pan. Sprinkle remaining topping onto batter. Pour remaining batter into pan. Bake at 350 degrees for 55 to 60 minutes. Cool on a wire rack.

If glaze desired - combine 1 cup confectioners sugar, 3 tablespoons orange juice, and 1 teaspoon of vanilla, and drizzle over cake while still warm.