The Interestings by Meg Wolitzer
The Interestings Discussion Questions

Pecan Sour Cream Pound Cake

PecanPoundCake

Crunchy, moist, and sticky sweet. This cake was easy to prepare and serve. I made it a week before and put it in the freezer. The morning of hosting our book club, I pulled it out and glazed it with the Caramel Frosting. Lick your lips and your plate!

Pecan Sour Cream Cake

recipe by Carole10 from Allrecipes.com

Ingredients
1/4 cup chopped pecans
3 cups cake flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup unsalted butter
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 cup sour cream

Directions
Preheat oven to 300 degrees F (150 degrees C).

Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside.

Sift together flour, salt, and baking soda into a medium bowl; set aside.

In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream.

Pour batter over pecans in prepared pan. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.


Caramel Frosting

recipe by BethMcShane from Allrecipes.com

Ingredients
1 cup brown sugar
2 tablespoons all-purpose flour
3 tablespoons butter
1/4 cup milk
1 teaspoon vanilla extract
1/3 cup toasted, chopped pecans

Directions
In a shallow 6-inch saucepan, thoroughly mix brown sugar and flour. Stir in butter and milk, and cook over medium-high heat until mixture comes to a rolling boil. Boil exactly 1-1/2 minutes.

Remove from heat. Allow to cool 5 minutes.

Beat with a wooden spoon until mixture begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes.

Immediately pour caramel frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle top of cake with toasted pecans.

Frosting will set up completely in a few hours.


Pairing Suggestions:

This sweet and nutty cake mingles well with Southern-inspired novels like Garden Spells by Sarah Addison Allen; The Honk and Holler Opening Soon by Billie Letts, Midnight in the Garden of Good and Evil by John Berendt, and Big Stone Gap by Adriana Trigiani.

 

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)