Typed Recipe for Leda's Sour Cream Cake
by: salvagedrecipes

Leda’s Sour Cream Cinnamon Pecan Bundt Cake

Leda's Sour Cream Cake
Sour Cream Cake is a classic American coffee cake known for its tender crumb, moist texture, and spiced pecan swirl. Popular throughout the mid-20th century, this type of cake was a staple at potlucks, Sunday brunches, and family gatherings. This version, credited to "Leda," uses sour cream to enrich the batter and adds a generous layer of cinnamon-sugar pecans for a warm, nutty crunch. It's simple enough for everyday baking, yet elegant enough for entertaining, especially when baked in a tube pan for that beautiful layered look.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 430 kcal

Ingredients
  

  • ¾ cup butter
  • 1¾ cups tsp sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp baking soda
  • ½ tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 4 tsp sugar
  • 1 cup chopped pecans
  • 1 tsp ground cinnamon

Instructions
 

Step 1: Preheat Oven

  • Preheat the oven to 350°F (175°C).

Step 2: Cream Butter and Sugar

  • Cream the butter and gradually add 2 cups of sugar.
  • Beat until light and fluffy.

Step 3: Add Eggs

  • Add the eggs one at a time, beating well after each addition.

Step 4: Mix in Cream and Vanilla

  • Fold in the sour cream and vanilla.
  • Stir in ½ tsp baking soda.

Step 5: Add Dry Ingredients

  • In a separate bowl, sift together the flour, baking powder, and salt.
  • Fold the dry ingredients into the batter.

Step 6: Prepare Pecan Mixture

  • Combine the remaining 4 tsp sugar, chopped pecans, and cinnamon in a small bowl.

Step 7: Layer the Batter

  • Grease and flour a tube pan.
  • Place about ⅓ of the batter into the pan.
  • Sprinkle with ¾ of the pecan mixture.
  • Spoon in the remaining batter.
  • Top with the remaining pecan mixture.

Step 8: Bake and Cool

  • Bake for 60 minutes or until a toothpick inserted comes out clean.
  • Cool on a rack before serving.

Tips

  • Use full-fat sour cream for the richest texture.
  • Toast the pecans lightly before chopping for deeper flavor.
  • A tube or bundt pan gives the best swirl presentation.
  • Add a pinch of nutmeg to the cinnamon mixture for warmth.
  • Let the cake cool fully before slicing to preserve clean layers.
  • Dust with powdered sugar before serving for a simple finish.
  • Serve with coffee or tea, this cake improves the next day.
  • Can be wrapped tightly and stored at room temperature for 2 days.
  • Freezes well when sliced and wrapped individually.

Nutrition

Calories: 430kcalCarbohydrates: 45gProtein: 6gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 95mgSodium: 240mgPotassium: 160mgFiber: 1.8gSugar: 28gVitamin A: 820IUVitamin C: 0.6mgCalcium: 75mgIron: 1.6mg
Keyword bundt cake, cinnamon cake, comfort dessert, holiday baking, pecan streusel, sour cream cake, vintage cake
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