Description
A rich and moist Southern Georgia Pecan Cake packed with crunchy pecans and warm spices, perfect for holidays or special occasions.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 2 cups chopped Georgia pecans
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a bundt pan or 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the sour cream until combined.
- Add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the chopped pecans evenly.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, toast the pecans before adding them to the batter.
- This cake tastes even better the next day after the flavors have melded.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg