Sour Cream Layer Cake With Pecan Brittle Recipes

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3-LAYER SOUR CREAM CAKE WITH CREAM CHEESE FROSTING



3-Layer Sour Cream Cake with Cream Cheese Frosting image

Provided by Anne Burrell

Categories     dessert

Time 1h55m

Yield 4 servings

Number Of Ingredients 15

Nonstick cooking spray, for greasing the pans
2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
1 1/2 sticks unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
3/4 cup sour cream
One 8-ounce package cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 lemon, juiced

Steps:

  • For the sour cream cake: Preheat the oven to 350 degrees F. Grease three 6-inch cake pans with cooking spray.
  • Combine the flour, baking powder and salt in a large bowl. Reserve.
  • Combine the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
  • Beat in the eggs, one at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl as needed. With the mixer on medium speed, gradually mix in the flour.
  • Divide the batter evenly among the cake pans and bake until a toothpick inserted into the middle of a cake comes out clean, about 20 minutes. Let cool completely on a wire rack.
  • For the cream cheese icing: Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy. Spread icing on each layer, stack layers and cover with icing.

BUTTER PECAN LAYER CAKE



Butter Pecan Layer Cake image

Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. -Becky Miller, Tallahassee, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 14

2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
FROSTING:
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Steps:

  • Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 814 calories, Fat 42g fat (19g saturated fat), Cholesterol 120mg cholesterol, Sodium 375mg sodium, Carbohydrate 107g carbohydrate (86g sugars, Fiber 2g fiber), Protein 7g protein.

PECAN SOUR CREAM CAKE



Pecan Sour Cream Cake image

There's a surprise inside this tender cake from Rachel Yoder of Middlebury, Indiana: a sweet streusel filling. And the pretty drizzled icing has a pleasing touch of cinnamon instead of the usual vanilla.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 18

1/2 cup butter, softened
2/3 cup sugar
3 eggs
2 tablespoons maple syrup
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/4 cup ground pecans, toasted
1/2 teaspoon baking soda
3/4 cup sour cream
FILLING:
1/4 cup ground pecans, toasted
4 teaspoons brown sugar
1-1/2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
GLAZE:
1/2 cup confectioners' sugar
1/4 teaspoon ground cinnamon
2 to 3 teaspoons 2% milk

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in the eggs, syrup and vanilla. Combine the flour, pecans and baking soda; add to creamed mixture alternately with sour cream. , Pour 2 cups batter into an 8-in. fluted tube pan coated with cooking spray. Combine the filling ingredients; sprinkle over batter. Top with remaining batter. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes; remove from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.

Nutrition Facts : Calories 549 calories, Fat 27g fat (14g saturated fat), Cholesterol 167mg cholesterol, Sodium 309mg sodium, Carbohydrate 67g carbohydrate (40g sugars, Fiber 1g fiber), Protein 9g protein.

PECAN SOUR CREAM POUND CAKE



Pecan Sour Cream Pound Cake image

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

¼ cup chopped pecans
3 cups cake flour
½ teaspoon salt
¼ teaspoon baking soda
1 cup unsalted butter
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup confectioners' sugar
3 tablespoons orange juice
1 teaspoon vanilla extract

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

SOUR CREAM LAYER CAKE WITH PECAN BRITTLE



Sour Cream Layer Cake with Pecan Brittle image

Make a cake the easy way: Spruce up a mix with sour cream, chocolate, brown sugar frosting and a crunchy pecan brittle.

Yield Makes 10 to 12 servings

Number Of Ingredients 18

Nonstick vegetable oil spray
3/4 cup sugar
1/4 cup water
1/8 teaspoon cream of tartar
3/4 cup pecan halves, toastedcoarsely chopped
Nonstick vegetable oil spray
1 18.25-ounce box yellow cake mix
4 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely grated
1/2 cup (packed) dark brown sugar
3 tablespoons water
1/4 cup whipping cream
6 cups (about) powdered sugar
1 cup (2 sticks) unsalted butter, room temperature

Steps:

  • Spray baking sheet with nonstick spray. Combine sugar, 1/4 cup water, and cream of tartar in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush, about 9 minutes. Add chopped pecans and swirl to blend. Pour out onto prepared baking sheet; spread evenly. Cool brittle completely. Cut 3 large pieces of brittle (each about 1 1/2 inches). Cut remaining brittle into 1/3-inch pieces. (Can be made 1 week ahead. Store airtight at room temperature.)
  • Preheat oven to 350°F. Spray two 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with waxed paper. Combine cake mix, eggs, sour cream, oil, vanilla extract, and almond extract in large bowl. Using electric mixer, beat mixture until well blended, about 3 minutes; fold in grated bittersweet chocolate. Divide batter equally between prepared pans.
  • Bake cakes until brown on top and tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Cut around cakes to loosen; turn out onto racks. Peel off paper and cool cakes completely.
  • Combine 1/2 cup brown sugar and 3 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat; boil until slightly thickened, about 3 minutes. Remove from heat; cool 5 minutes. Mix in cream. Beat 3 cups powdered sugar and butter in large bowl until well blended. Beat in brown sugar mixture. Beat in enough remaining powdered sugar to form frosting that is thick enough to spread.
  • Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Sprinkle with 1/2 cup small brittle pieces; press into frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Stand large brittle pieces in center of cake. Arrange smaller brittle pieces in 1-inch-wide border around top edge of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)

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