texas pecan pie pound cake recipe
Cake Batter. In a large bowl, whisk together cake mix, eggs, vegetable oil, water and sour cream until no lumps remain. Gently pour the cake batter over the top of the pecan topping. Bake for 40-45 minutes (mine took 40 minutes) or until a toothpick inserted into the center of the cake comes out clean.
texas pecan pie pound cake recipe
Step 1. Preheat oven to 300°F. In a mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time. Then add flour one cup at a time. Last, add vanilla flavoring. Grease and flour tube/bundt pan and pour in batter. Once the batter has been poured in, sprinkle pecans and brown sugar on top (a cup or little more of each).
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Add the butter pecan cake mix and additional flour and mix until smooth. Do not overmix! Divide the batter in half. Mix half of the batter with ¾ cup caramel sauce and 1 cup chopped candied pecans. Dollop alternate cake batters into bundt pan then swirl gently with a wooden skewer. Bake for about 70-75 minutes.
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Grease and flour a 12-cup bundt pan and set aside. Preheat oven to 350 degrees F. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla, cinnamon, and milk and beat JUST until combined. STEP 3.
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Step 1 Preheat oven to 350° and grease a 9"-x-5" loaf pan with cooking spray and line with parchment. Step 2 Make pound cake: In a large bowl with a hand mixer, beat together butter and sugar.
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This recipe is the best of both worlds — mama's old fashioned pound cake with a pecan pie flair. You can't go wrong serving this to your Texas guests; after all, pecans are the state nut. Check out San Saba for some of the best pecans around. This cake is rich and indulgent, so a small slice is plenty!
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Preheat oven to 350 deg F and grease and coat/spray a 12 cup bundt pan with melted butter/baking spray. Then pour pie filling into the pan. Set it aside. In the bowl of a stand mixer, fitted with paddle attachment (or using a hand mixer), add flour, baking powder, salt, and sugar.
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Directions. Preheat oven to 325°F. Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. Stir together baking powder, salt, and 3 1/2 cups of the flour in a bowl.
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In mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time. Then, add flour, one cup at a time. Last, add vanilla flavoring. Grease and flour tube/bundt pan and pour in batter. Pour in batter first, then sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter.
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Preheat oven to 350 degrees F. Cream butter, shortening, brown sugar and granulated sugar together until smooth. In a bowl, add the all purpose flour, baking powder and salt. Whisk to combine and set aside. Combine whole milk, heavy whipping cream and vanilla in a small bowl.
texas pecan pie pound cake recipe
Heat oven to 350°F, and spread pecans evenly in a rimmed baking sheet. Bake 6-8 minutes or until pecans begin to darken and are fragrant. Cool completely and coarsely chop. In a medium saucepan, whisk the eggs until foamy. Add the white and brown sugars, salt, melted butter, whisk until well combined.
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Pour in batter. Sprinkle pecans and brown sugar on top, lightly press into the batter. Bake on 300 degree for 1 hour and 15 minutes, (you may want to tent the top with foil if it is browning to fast or nuts are scorching) increase heat to 325 and bake another 30 minutes. You can test for doneness with a wooden skewer.
Texas Pecan Pound Cake with Praline Frosting Dash of Jazz
Preheat oven to 350 degrees. Grease and flour a bundt pan and set aside. Cream butter in a mixer or food processor until smooth and a slightly lighter shade of yellow. Add eggs, brown sugar, milk, and vanilla extract and continue mixing until uniform. In another bowl, mix together flour, sea salt, and nutmeg.
texas pecan pie pound cake recipe
Preheat oven to 325F degrees. Spray a 12-cup Angel Food Cake Pan with nonstick cooking spray. In a small bowl, combine 1 cup chopped pecans with 1 tbsp. flour. Stir well then set aside. In a medium bowl, combine 2 1/4 cups all-purpose flour and 1 tsp. baking powder. Set aside.
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Instructions. Preheat oven to 325 degrees. In a small bowl stir together brown sugar, pecans, cinnamon, and 1/2 teaspoon salt. Set aside. Using an electric stand mixer with the paddle attachment, beat butter, granulated sugar, and vanilla extract for 3 to 4 minutes at medium speed.
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In mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time. Then, add flour, one cup at a time. Last, add vanilla flavoring. Grease and flour tube/bundt pan and pour in batter. Pour in batter first, then sprinkle pecans and brown sugar on top (a cup or a little more of each). Lightly press into the batter.
