The Interestings by Meg Wolitzer
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Pecan Sour Cream Pound Cake


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

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

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

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

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.



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