You’re gonna back after all

Southern Pecan Pound Cake with a Caramel Pecan glaze


Ingredients

Batter:
1 cup pecan halves
1 tablespoon all-purpose flour
2¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, room temperature
1⅓ cups granulated sugar
5 large eggs
2 teaspoons pure vanilla extract
¼ cup sour cream
Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Topping:
¼ cup pecan halves
1 tablespoon granulated sugar

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