Ingredients
The following ingredients have 4 Servings
- 1 ¼ cups chopped pecans, (divided)
- 2 ¼ cups plus 1 tablespoon all-purpose flour, (divided)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup unsalted butter, (room temperature)
- 1 ⅓ cups plus 1 tablespoon granulated sugar, (divided)
- 5 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
Instruction
- Preheat oven to 325°F. Spray a 12-cup Angel Food Cake pan with non-stick cooking spray.
- In a small bowl, mix 1 cup of pecans with 1 tablespoon of flour. Toss to coat. Set aside.
- Whisk together the remaining 2 ¼ cups flour with the baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 1 ⅓ cups sugar on medium speed until light and fluffy. Reduce speed to medium-low and the eggs one at a time, scraping the bowl in between each addition. Add the vanilla and mix to combine.
- Reduce the speed to low and add the flour mixture in three additions, scraping down the bowl, as necessary. Add the sour cream and mix until combined.
- Fold in the flour-coated pecans by hand until incorporated. Transfer batter the prepared pan and smooth the top. Sprinkle the batter with the remaining ¼ cup pecans and the remaining 1 tablespoon sugar.
- Bake for 60-70 minutes, until a toothpick inserted in the center, comes out clean. Allow to cool in the pan on a cooling rack for 1 hour.
- Run a thin knife along the edge of the pan to loosen the cake. Invert over the cooling rack and tap to release. Finally, invert the cake onto a serving dish, such that the pecan and sugar-sprinkled side is up.
