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:
Sounds like both cakes were winners! Easy to bake and east to eat can only be a really good thing :D
Sounds like you have another version of the cake to try - I think pecans and sourcream sounds really lovely
It sounds terrific! Sour cream is such a fabulous addition to keep it moist and tender. And the spiced pecans sound yummy, too!
I often search by ingredients and am usually pleasantly surprised.Your cake looks perfectly lovely!!
I like the sounds of this one.
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