Sour Cream Pound Cake With Salted Pecan Caramel Topping

103

By Chef Eddy Van Damme

Prep Time:

25m

Bake/Cook Time:

55m

Yield:

1, 9 or 10-inch pound cake

We've taken two of our most popular desserts - pound cake and pralines, and combined them into one amazing recipe! Chef Eddy's Sour Cream Pound Cake With Salted Pecan Caramel Topping is a dense, buttery pound cake that's drenched in a salted caramel pecan sauce. Adding sour cream to the pound cake makes it extra moist with a slight tanginess that balances the decadently sweet praline topping.

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Products Used

Extra Fine Granulated Pure Cane Sugar Pouch

Dark Brown Sugar Poly Bag

Ingredients

Sour Cream Pound Cake

1 1/2 sticks (12 tablespoons) unsalted butter, soft
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 teaspoon salt
Zest of 1 orange, no white bitter pith
1 1/2 cups sour cream
2 1/2 cups all-purpose flour*
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Praline Topping

1/2 cup firmly packed Imperial Sugar Dark Brown Sugar
3/4 cup whipping cream
4 tablespoons unsalted butter
1/4 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups pecan halves

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Butter and flour or coat a 9 or 10-inch tube pan with baking spay and set aside.
Mix butter until fluffy, add sugar, and mix until light and fluffy.
Add eggs one at a time waiting for previously added egg to be fully incorporated. Scrape well in between additions.
Add vanilla, salt, and orange zest. Add sour cream and mix until thoroughly combined.
Sift together flour, baking powder, and baking soda. Add to wet mixture in one step. Mix until combined. Scrape bowl very well ensuring that mixture is smooth.
Scrape mixture into prepared pan and bake until an inserted toothpick comes out clean, about 55 minutes.
Let cake cool for 10-15 minutes before removing from pan.
For topping, combine brown sugar, whipping cream, butter, and salt in a saucepan large enough to hold all ingredients.
Boil for about 3 minutes on medium high heat. Remove from heat and add vanilla and pecans.
Pour over surface of cake. Serve immediately.