This wonderful southern pecan pound cake is made less fattening by two simple changes without sacrificing on moisture and flavor. Of course, you can make the full-fat version as well. I made it low dairy, but you can make it completely dairy free without using hard to find ingredients. My gluten-eating neighbor gave it a smiley face, three hand claps, and a thumbs up. We both don’t care for super sweet cake, but I have given you a sweeter choice as well. Enjoy!
The typical southern version includes sour cream, real butter, and more sugar. See the (parenthesis for the southern equivalents).
Gluten Free Southern Pecan Pound Cake (Low-Fat or Not)
A delicious, slightly sweet, low-fat, moist gluten free southern pecan pound cake. No one will know it's gluten free or low-fat! Make it dairy-free, if desired.
- 1-1/4 cups chopped pecans, divided
- 2 cups + 1 tablespoon Carla's Gluten Free All-Purpose Flour Blend recipe, divided
- 1 teaspoon gluten-free baking powder (Rumford's*)
- 1/4 teaspoon salt
- 1 cup + 2 tablespoons (9 ounces) dairy-free margarine (Smart Balance) (or unsalted butter), at room temperature
- 1-1/3 cups organic sugar (evaporated cane juice) (or granulated sugar) (or 1-1/2 cups)
- 2 teaspoons pure vanilla extract
- 5 large eggs
- 1/2 cup gluten-free nonfat Greek yogurt (Chobani) (or gluten free sour cream)**
- 1 tablespoon granulated sugar, for topping
- Preheat the oven to 325ºF.
- Oil an angel food cake pan or bundt pan and flour it, shaking the pan to distribute the flour evenly. Discard any excess flour; set the pan aside.
- In a small bowl, add 1 cup of the chopped pecans and top with 1 tablespoon of the flour blend; toss to coat the nuts; set aside.
- In a medium-size bowl, whisk together 2 cups of the flour blend with the baking powder; set aside.
- In the bowl of your electric mixer, beat the margarine, sugar, and vanilla together until fluffy and some of the sugar breaks down, 1 - 2 minutes if using margarine (5 minutes for butter). (You need as much liquid as possible to break down organic sugar. This the reason you are adding the vanilla in at this time. If using regular sugar, feel free to add the vanilla in last.)
- Add the eggs one at a time, beating on medium speed after each addition until thoroughly combined. (The eggs contain lots of water and will break down the organic sugar further.)
- Add one-quarter of the dry mixture at a time while beating on medium-low speed, ensuring that you beat until completely combined. Beat on medium speed until smooth, scraping sides if necessary.
- Add the Greek yogurt and beat until thoroughly blended.
- Fold in 1 cup of the pecan mixture using the paddle attachment of your mixer or by hand using a silicone spatula.
- Scoop the batter into the prepared pan and even out the top as best you can.
- Scatter the top with the remaining 1/4 cup chopped pecans and sprinkle with 1 tablespoon of sugar.
- Bake for about 50 - 55 minutes or until a wooden skewer comes out clean.
- Remove from the oven and allow to cool in the pan 5 - 10 minutes. Using the center portion pull the cake out of the outer shell and allow to cool on a wire rack for at least 50 minutes. Slice and serve.
*Use Featherweight brand for corn-free baking powder
**Dairy-Free: If you do not have access to dairy-free yogurt (even vanilla flavored will do), increase the sugar by 3 tablespoons and the butter by 1 tablespoon. However, you will be missing the cultures from the yogurt which helps rise the batter. This will make up for the lack of moisture in the yogurt or sour cream. If you use full-fat sour cream, feel free to reduce the butter by 1 tablespoon.
I look forward to trying my Dairy Free Buttermilk Substitute in this recipe. It contains full-fat coconut milk, water and lactic acid. I think it may work with an adjustment. I want to try using 3/4 of the amount (6 tablespoons) of full-fat coconut milk + 1/4 teaspoon + 1/8 teaspoon lactic acid.
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