Saturday, September 3, 2016

Pecan Sour Cream Cake


I recently spied a recipe for a pecan sour cream bundt cake in a magazine of my mother's.  I could swear that I took a copy of it, but alas, I could not find the recipe.  I had already bought the pecans and the sour cream, so I found this recipe for Pecan Sour Cream Cake on Food to Love and made it instead:



It smelt wonderful when it came out of the oven - rich, buttery and spicy.  It is also an easy cake to eat, with the soft, buttery cake punctuated by a ribbon of spiced pecans.

Wayne had ESP and made a Mary Berry tray bake with pecans and orange zest on the same day.  I actually liked Wayne's better, but only because of the orange zest which gave his a flavour kick.  My cake was perfectly lovely, and I would give it a go again.

5 comments:

Lorraine @ Not Quite Nigella said...

Sounds like both cakes were winners! Easy to bake and east to eat can only be a really good thing :D

Johanna GGG said...

Sounds like you have another version of the cake to try - I think pecans and sourcream sounds really lovely

Liz Berg said...

It sounds terrific! Sour cream is such a fabulous addition to keep it moist and tender. And the spiced pecans sound yummy, too!

2paw said...

I often search by ingredients and am usually pleasantly surprised.Your cake looks perfectly lovely!!

Margaret said...

I like the sounds of this one.