For the cake:
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter (1 stick) room temperature
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
8 ounces sour cream (1 cup)
For the topping:
1/4 cup flour
3/4 cup brown sugar, firmly packed (not brownulated)
1/4 teaspoon salt
1/2 cup chopped pecans
1/4 cup butter, room temperature
Prepare the topping:
Mix together flour, sugar, salt and chopped pecans. Cut butter into small pieces. Work butter in with your hands until mixture is crumbly. Set aside.
Prepare the cake:
Preheat oven to 350 degrees F. Grease and flour a 10” tube pan—not a Bundt pan.
In a medium bowl, sift together flour, baking soda and baking powder and set aside.
In your mixer bowl cream butter with sugar until fluffy and light; add egg and vanilla and mix well. Add half of the dry ingredients, mixing just until flour is blended. Stir in sour cream then stir in remaining dry ingredients.
Spread half of batter into prepared tube pan. Sprinkle half of topping and spread with remaining batter. Sprinkle with remaining topping. Bake for 40 to 45 minutes.
If you are a purist and prefer your pound cake unadorned you’ll want to try this basic vanilla pound cake. The addition of cream cheese makes it richer and moister. In this recipe the eggs are alternated with the dry ingredients as no other moisture is added.