Many different dessert recipes call for sour cream. There are sour
cream coffee cakes, muffins and pound cakes. We have taken one of
our favorite sour cream dessert recipes and substituted our Bittersweet
Plantation Dairy Creole Cream Cheese in the place of the sour cream
to make this delicious Creole Pecan Pound cake.
- 1/4 cup chopped pecans
- 3 cups cake flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup unsalted butter
- 3 cups white sugar
- 6 eggs
- 1 tsp vanilla extract
- 1 cup Bittersweet Plantation Dairy Creole Cream Cheese
- 1/3 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 tbsps melted butter
- 1 tsp ground cinnamon
Preheat oven to 300°F. Grease and flour a 10-inch bundt or tube
pan. Sprinkle pecans on the bottom of the pan and set aside. Sift
together flour, salt, and baking soda in a medium bowl and set aside.
In a large bowl, cream butter and white sugar until light and fluffy.
Beat in eggs 1 at a time, and then stir in the vanilla. Add flour
mixture alternately with Creole cream cheese. Pour half of the batter
over pecans in prepared pan. In a small mixing bowl, add 1/3 cup
flour, brown sugar and cinnamon and mix well. Cut in butter until
mixture resembles coarse meal. Sprinkle mixture over batter in the
bundt pan and add remaining batter over cinnamon sugar mixture.
Bake for 7590 minutes or until a toothpick inserted into the
center of the cake comes out clean. Let cool in pan for 20 minutes,
then turn onto a wire rack and cool completely.