Sour Cream Pound Cake With Salted Pecan Caramel Topping

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Sour Cream Pound Cake With Salted Pecan Caramel Topping


Sour Cream Pound Cake

  • 1 1/2 sticks (12 tablespoons) unsalted butter, soft
  • 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • Zest of 1 orange, no white bitter pith
  • 1 1/2 cups sour cream
  • 2 1/2 cups all-purpose flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

Praline Topping

  • 1/2 cup firmly packed Dixie Crystals Dark Brown Sugar
  • 3/4 cup whipping cream
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 1/2 cups pecan halves
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Butter and flour or coat a 9 or 10-inch tube pan with baking spay and set aside. 
  2. Mix butter until fluffy, add sugar, and mix until light and fluffy.
  3. Add eggs one at a time waiting for previously added egg to be fully incorporated. Scrape well in between additions.
  4. Add vanilla, salt, and orange zest. Add sour cream and mix until thoroughly combined.
  5. Sift together flour, baking powder, and baking soda. Add to wet mixture in one step. Mix until combined. Scrape bowl very well ensuring that mixture is smooth.
  6. Scrape mixture into prepared pan and bake until an inserted toothpick comes out clean, about 55 minutes.
  7. Let cake cool for 10-15 minutes before removing from pan.
  8. For topping, combine brown sugar, whipping cream, butter, and salt in a saucepan large enough to hold all ingredients.
  9. Boil for about 3 minutes on medium high heat. Remove from heat and add vanilla and pecans.
  10. Pour over surface of cake. Serve immediately. 
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