PECAN SOUR CREAM POUND CAKE
I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.
Provided by CAROLE10
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
- In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
- Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
- To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 89.7 g, Cholesterol 142.1 mg, Fat 23.8 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13.2 g, Sodium 171.3 mg, Sugar 60.6 g
CREAM CHEESE COCONUT PECAN POUND CAKE
Another incredible cake from Southern Living (December 2004). Top the cooled cake with sifted powdered sugar or a simple frosting glaze, and maybe a little extra coconut and pecans.
Provided by Vino Girl
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F
- Grease and flour a 12 cup tube or bundt pan.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until the yellow yolk disappears.
- Sift together flour and salt; add to butter mixture.
- Beat batter at low speed just until blended after each addition.
- Stir in vanilla, pecans, and coconut.
- Pour batter into a greased and floured 12-cup tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes.
- Remove from pan; cool completely on wire rack.
Nutrition Facts : Calories 701.1, Fat 41.2, SaturatedFat 22.1, Cholesterol 187.6, Sodium 353.3, Carbohydrate 76.7, Fiber 2.3, Sugar 51, Protein 9.1
COCONUT PECAN CAKE
This deliciously different cake won Best of Show when I entered it in the Laramie County Fair. Syrup poured over the hot cake makes the outside crusty and soaks into enhance the flavor.&emdash;Virginia Price, Cheyenne, Wyoming.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 630 calories, Fat 32g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 198mg sodium, Carbohydrate 80g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.
CREAM CHEESE COCONUT PECAN POUND CAKE
Bake in a non-fluted tube pan for a very classic look. This is one of Southern Living's Show Stopping Cakes.
Provided by KathyP53
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
- Sift together 3 cups flour and 1/2 teaspoons salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each additioin. Stir in 1 1/2 teaspoons vanilla, toasted pecans, and shredded coconut. Pour batter into a greased and floured 12 cup tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rach 10-15 minutes. Remove from pan and cool completely on wire rack.
- Stir together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoons vanilla until smooth, adding another 1 tbsp milk, if necessary, for desired consistency.
- Place completely cooled cake on serving place or cake stand; spoon glaze evenly over cake.
Nutrition Facts : Calories 951.4, Fat 48.6, SaturatedFat 25.7, Cholesterol 225.9, Sodium 437.9, Carbohydrate 117.5, Fiber 2.3, Sugar 86.4, Protein 11
CREAM CHEESE BOURBON PECAN POUND CAKE
Top this dense and flavorful cake with sifted powdered sugar or maybe a simple glaze. I halved the recipe, and baked it in a loaf pan for about one hour. From Southern Living (December 2004)
Provided by Vino Girl
Categories Dessert
Time 1h55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F
- Grease and flour a 12 cup tube or bundt pan.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until the yellow yolk disappears.
- Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture.
- Beat batter at low speed just until blended after each addition.
- Stir in vanilla and pecans.
- Pour batter into a greased and floured 12-cup tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes.
- Remove from pan; cool completely on wire rack.
CREAM CHEESE COCONUT-PECAN POUND CAKE W/ BROWN SUGAR-PRALINE GLA
From Southern Living. The bourbon is wonderful, but you may substitute an equal amount of milk, if desired. I've given an alternate recipe for Powdered Sugar Glaze.
Provided by gailanng
Categories < 4 Hours
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- FOR THE CAKE:.
- Preheat oven 350 degrees. Grease and flour a 10" (12-cup) tube pan.
- Bake pecans in a single layer on a baking sheet 5 - 7 minutes or until lightly toasted and fragrant. (This can be done in a microwave-safe plate in 1 minute increments until the nuts are 'roasted'. Stir every minute for about 3 - 4 minutes total, allowing to sit 5 minutes.).
- Beat softened butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow dissappears after each addition.
- Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in coconut, vanilla and toasted pecans. Pour into a prepared tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 - 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour). Invert completely cooled pound cake onto a serving plate or cake stand; spoon either Brown Sugar-Praline Glaze or Powdered Sugar Glaze over the top.
- BROWN SUGAR-PRALINE GLAZE.
- Melt butter in a 1 quart saucepan over medium heat. Whisk in brown sugar and corn syrup; cook 1 minute. Add powdered sugar, milk and vanilla; whisk until creamy (about 2 minutes). Remove from heat and immediately pour all glazing mixture over cooled cake in a circular motion. Cut cake with a serrated knife. Makes 1 cup.
- ALTERNATE POWDERED SUGAR GLAZE.
- Stir together powdered sugar, milk and vanilla until smooth, stirring in up to 1 tablespoon additional milk, if necessary, for desired consistency. Pour all glazing mixture over cooled cake. Makes 1 cup.
Nutrition Facts : Calories 922.7, Fat 44.4, SaturatedFat 23.9, Cholesterol 198.6, Sodium 396.9, Carbohydrate 122.3, Fiber 1.9, Sugar 95.7, Protein 9.2
COCONUT PECAN POUND CAKE
Make and share this Coconut Pecan Pound Cake recipe from Food.com.
Provided by Marie
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Combine dry ingredients.
- Add liquid ingredients.
- Beat to blend well.
- Fold in pecans and coconut.
- Pour batter into greased and floured bundt pan.
- Bake at 325° for 1 hour and 30 minutes or until tests done.
- Let cake cool 10 minutes before removing from pan.
- Pour glaze over warm cake.
Nutrition Facts : Calories 437.7, Fat 22.2, SaturatedFat 6, Cholesterol 57.1, Sodium 337.9, Carbohydrate 57.3, Fiber 1.5, Sugar 44.5, Protein 4.3
PECAN CREAM POUND CAKE WITH THE BEST PECAN CREAM CHEESE FROSTING
A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra creamy pecan-studded cream cheese frosting that will have folks begging for the recipe!
Provided by Mandy Rivers | South Your Mouth
Categories desserts, cakes, frosting
Time 1h30m
Number Of Ingredients 17
Steps:
- Bring all ingredients to room temperature. Preheat oven to 325 degrees Grease and flour a 10-inch bundt pan; set aside.
- "Creaming" is a very important step in most cakes, especially pound cakes, so take care to follow these instructions carefully: In a large bowl or stand mixer beat butter at medium speed for 1 minute. Gradually add sugar, beating at medium speed, until light, fluffy and
- very pale yellow in color (about 5 minutes). When the mixture has almost doubled in size,
- everything's been properly creamed.
- Add eggs, one at a time, beating well after each.
- Sift together flour, baking soda and salt in a separate bowl; set aside.
- Combine sour cream, half-and-half and extracts then mix well; set aside.
- Alternately add flour mixture and sour cream mixture to mixing bowl with butter/sugar, mixing at low speed until combined, beginning and ending with flour mixture.
- Pour batter into prepared pan and bake at 325 degrees for 1 hour and 15-30 minutes or until toothpick inserted in the center comes out clean.
- Cool in pan, then invert onto a serving plate. Frost with THE BEST Pecan Cream Cheese Frosting. Cover and refrigerate up to 4-5 days. Allow cake to come to room temperature before serving for best results.
- OPTIONAL but completely, totally and absolutely worth it: Toast pecans in a large skillet over medium-high heat until fragrant and slightly browned. Remove pecans from skillet to cool completely.
- Allow cream cheese and butter to come to room temperature and soften.
- Using an electric mixer, beat cream cheese and butter until creamy and well combined.
- Add vanilla extract, salt and powdered sugar then continue mixing on low speed until smooth and creamy.
- Fold in pecans.
- Frost cake then refrigerate to store. Allow frosted cake to set out a few hours before serving if possible for the best taste!
More about "cream cheese coconut pecan pound cake food"
CREAM CHEESE-COCONUT-PECAN POUND CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (12)Total Time 1 hr 55 minsServings 10-12
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
- Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan.
- Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.
COCONUT PECAN POUND CAKE WITH COCONUT CREAM CHEESE ...
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Reviews 22Total Time 1 hr 40 minsEstimated Reading Time 3 mins
COCONUT CREAM CHEESE POUND CAKE - CALL ME PMC
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4.6/5 (187)Total Time 1 hr 40 minsCategory DessertCalories 462 per serving
- Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release.
- In the bowl of your stand mixer beat butter, shortening, and sugar together. Stop the mixer and scrape down the sides. Next, add the cream cheese and blend until fluffy. Again stop the mixer and scrape down the sides.
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COCONUT CREAM CHEESE POUND CAKE - THE SOUTHERN LADY …
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Reviews 23Category Cake, DessertCuisine AmericanEstimated Reading Time 2 mins
- Beat butter, cream cheese, sugar and eggs with mixer. Add coconut extract. Whisk together flour and baking powder.
- Generously spray a 9 x 5 inch loaf pan with cooking spray. Pour in batter. (Batter will be thick) Bake in preheated 325 degree oven for 1 hour 10 minutes, checking for doneness as ovens vary. Makes 1 loaf. Can sprinkle toasted coconut on top.
CREAM CHEESE-BOURBON-PECAN POUND CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 1 hr 55 minsServings 10-12
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
- Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 12-cup tube pan.
- Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.
- Cream Cheese-Coconut-Pecan Pound Cake: Substitute 1 cup chopped toasted pecans and 1/2 cup shredded coconut for 1 1/2 cups chopped toasted pecans. Proceed with recipe as directed.
COCONUT CREAM CHEESE POUND CAKE - GEMMA’S BIGGER BOLDER ...
From biggerbolderbaking.com
4.8/5 (49)Servings 16
- With an electric mixer beat the butter, cream cheese, and sugar for 5 minutes, until light and fluffy.
- Add the coconut extract and vanilla extract, and then the eggs, one at a time, until fully incorporated.
- In a small bowl, whisk together the flour, salt, and baking soda and gradually stir into the butter mixture.
CREAM CHEESE-COCONUT-PECAN POUND CAKE RECIPE | MYRECIPES
From myrecipes.com
Servings 10-12Total Time 1 hr 55 mins
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
- Sift together 3 cups flour and 1/2 tsp. salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each addition. Stir in 1 1/2 tsp. vanilla, toasted pecans, and shredded coconut. Pour batter into a greased and floured 12-cup tube pan.
- Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on wire rack.
COCONUT CREAM CHEESE POUND CAKE - COOKIES AND CUPS
From cookiesandcups.com
4.8/5 (24)Calories 428 per servingCategory Dessert
- Preheat oven to 325°F. Coat a 10 cup bundt pan with nonstick spray OR coat with shortening and lightly dust with flour, tapping off excess. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and cream cheese together on medium speed until smooth. Add in sugar and mix for 2 minutes, until light and fluffy.
- Add in eggs, one at a time, the extract(s), salt, and baking powder until mixed, scraping the sides of the bowl as necessary.
16 AMAZING CREAM CHEESE RECIPES - IMMACULATE BITES
From africanbites.com
- Cream Cheese Mashed Potatoes. Who doesn’t love creamy mashed potatoes? That’s what cream cheese brings to the table in this recipe; a rich texture and mouthfeel.
- Cheese Ball. This retro-looking appetizer is ideal for casual get-togethers with friends. Cheddar, bacon, parsley, and a few spices, held together by cream cheese for an authentic ball of flavor.
- Pimento Cheese. Here’s another fun recipe for a colorful appetizer, this time the Southern specialty known as pimento cheese. Flavorful and creamy, this one is a crowd-pleaser.
- Crab-Stuffed Salmon. If salmon weren’t tasty enough, try stuffing it with a creamy filling of crab meat, cream cheese, and Creole seasonings. This recipe is one fancy main course that truly takes salmon to the next level.
- Spinach-Stuffed Chicken Breast. Comforting but fancy, this easy recipe is suitable for the most memorable special occasions. Picture a golden, juicy chicken breast with the creamiest filling and some greens for contrast.
- Cajun Chicken Alfredo. The creamy chicken pasta was reinvented with the comforting aromas of warm Cajun spices. This dish is an entire meal that needs no sides because it’s just perfect.
- Alfredo Sauce. Now, for a classic take on the richest and creamiest of pasta sauces, this Alfredo sauce is easier to make than you think. Really! It takes just a tad over fifteen minutes and calls for only ten ingredients.
- Cucumber Salmon with Cream Cheese. This colorful and fancy appetizer is ideal for getting any dinner party started. And the best part? You can make a batch of this in twenty minutes, and everyone loves the salmon and cream cheese combo.
- Cream Cheese Pound Cake. This cake is the right cake for an evening with friends with a cup of coffee in hand. Cream cheese pound cake is heavier and denser than the regular kind, and it ends up addictively moist and tender!
- Pecan Pie Cheesecake. I rarely mess with classics, but cream cheese really elevates pecan pie to heavenly heights. Creamier than your average pie and not as sweet.
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