Pecan sour cream cake

For a delicious afternoon tea, serve thick slices of this moist pecan cake with whipped cream.

  • 1 hr cooking
  • Serves 10
  • Print


Pecan sour cream cake
  • 250 gram butter, softened
  • 1 teaspoon vanilla extract
  • 3/4 cup (165g) caster sugar
  • 2 eggs
  • 300 gram sour cream
  • 1 1/2 cup (225g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 cup (60g) finely chopped pecans
  • 2 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon


Pecan sour cream cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease deep 23cm-round cake pan; line base with baking paper.
  • 2
    Beat butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sour cream and sifted flours and soda.
  • 3
    Spread half the cake mixture into pan; sprinkle with half the combined nuts, brown sugar and cinnamon. Spread with remaining cake mixture; sprinkle with remaining pecan mixture.
  • 4
    Bake cake about 1 hour. Stand cake in pan 5 minutes; turn, top-side up, onto wire rack to cool.

More From Women's Weekly Food