2020-04-01_Bake_from_Scratch

85 bake from scratch

BUTTER PECAN POUND CAKE

Makes 1 (15-cup) Bundt cake

A buttery pound cake packed with nutty

pecans, this Bundt is the defi nition of comfort

baked from scratch. Sour cream in the batter

gives it an extra-tender crumb while brown

sugar brings out the warmth and richness

of the pecans. We used both fi nely chopped

pecans and pecan pieces to ensure that each

bite of cake held a nutty morsel, big or small.

1½ cups (340 grams) unsalted butter,

softened

1⅔ cups (333 grams) granulated sugar

1 cup (220 grams) fi rmly packed dark

brown sugar

7 large eggs (350 grams)

1½ teaspoons (6 grams) vanilla extract

3¼ cups (406 grams) all-purpose fl our

1 teaspoon (3 grams) kosher salt

1 cup (240 grams) sour cream

1¼ cups (141 grams) pecan pieces*, divided

½ cup plus 2 tablespoons (71 grams)

fi nely chopped pecans, divided

White Icing (recipe follows)

1. Preheat oven to 300°F (150°C).


2. In the bowl of a stand mixer fi tted with
   the paddle attachment, beat butter and
   sugars at medium speed until fl uff y, 6 to
   7 minutes, stopping to scrape sides of bowl.
   Add eggs, one at a time, beating well after
   each addition. Stir in vanilla.


3. In a medium bowl, sift together fl our and
   salt. With mixer on low speed, gradually
   add fl our mixture to butter mixture
   alternately with sour cream, beginning
   and ending with fl our mixture, beating just
   until combined after each addition. Add
   1 cup (113 grams) pecan pieces and ½ cup
   (57 grams) chopped pecans, and beat until
   evenly distributed.


4. Spray a 15-cup Bundt pan with baking

spray with fl our. Spoon batter into

prepared pan. Tap pan on a kitchen towel-

lined counter 5 to 6 times to release air

bubbles. Smooth top.

5. Bake until a wooden pick inserted near
   center comes out clean, 1 hour and
   35 minutes to 1 hour and 45 minutes. Let
   cool in pan for 20 minutes. Invert cake
   onto a wire rack, and let cool completely.
   Spoon White Icing onto cooled cake.


6. In a small bowl, combine remaining
   ¼ cup (28 grams) pecan pieces and
   remaining 2 tablespoons (14 grams)
   chopped pecans. Sprinkle on top of icing.
   Store in an airtight container for up to
   3 days.

*We used Sunnyland Farms Pecan Pieces.

WHITE ICING

Makes about ⅔ cup

1¼ cups (150 grams) confectioners’ sugar

4½ tablespoons (67.5 grams) heavy

whipping cream

1 tablespoon (21 grams) light corn syrup

1. In a medium bowl, whisk together all
   ingredients until smooth.