Rating: 4.5 stars
28 Ratings
  • 1 star values: 2
  • 2 star values: 3
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 20

This year, resolve to think beyond a ho-hum box of chocolates for a hostess gift. Instead, pass on this sweet treat, which marries two Southern specialties, coffee cake and pound cake, to create one buttery, best-of-both-worlds dessert.

Recipe by Southern Living January 2012

Gallery

Credit: Becky Luigart-Stayner; Styling: Buffy Hargett

Recipe Summary

hands-on:
30 mins
total:
3 hrs 35 mins
Yield:
Makes 12 serving
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Pecan Streusel: Combine first 3 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas. Stir in 3/4 cup pecans.

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  • Prepare Pound Cake Batter: Preheat oven to 350°. Bake 1 cup pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Cool 20 minutes. Reduce oven temperature to 325°.

  • Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

  • Stir together flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.

  • Pour half of batter into a greased and floured 10-inch (12-cup) tube pan. Stir together toasted pecans, brown sugar, and cinnamon; sprinkle over batter. Spoon remaining batter over pecan mixture; sprinkle with Pecan Streusel.

  • Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

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