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