Roasted Pecan Pound Cake with Sorghum Streusel
 
Makes 2 (9x5-inch) loaves
Ingredients
  • 2 cups (284 grams) whole pecans
  • 1 tablespoon (14 grams) vegetable oil
  • 2 cups (400 grams) granulated sugar,divided
  • 1 cup (227 grams) unsalted butter,room temperature
  • 1 tablespoon (13 grams) vanilla extract
  • 1 teaspoon (3 grams) kosher salt
  • 4 large eggs (200 grams),room temperature
  • 2 large egg whites (60 grams),room temperature
  • 2 cups (250 grams) all-purpose flour
  • ½ cup (120 grams) sour cream,room temperature
  • Sorghum Streusel (recipe follows)
  • Flaked sea salt, for sprinkling
  • Sorghum syrup, to serve
Instructions
  1. Preheat oven to 350°F (180°C). Butter 2 (9x5-inch) loaf pans. Line pans with parchment paper, letting excess extend over sides of pans. Butter and flour parchment.
  2. Place pecans on a rimmed baking sheet. Drizzle with oil, and toss with your hands until evenly coated. Spread pecans in a single layer on baking sheet.
  3. Bake until toasted and fragrant, 8 to 10 minutes. Let cool completely on pan on a wire rack. Reduce oven temperature to 325°F (170°C).
  4. In the work bowl of a food processor, place cooled roasted pecans and 1 cup (200 grams) sugar; pulse until pecans are very finely ground and mixed with sugar, about 20 pulses. Transfer pecan sugar to the bowl of a stand mixer fitted with the paddle attachment. Add butter, vanilla, salt, and remaining 1 cup (200 grams) sugar, and beat at medium speed until fluffy and pale, at least 6 minutes. Add eggs, one at a time, beating until there are no streaks of yolk left after each addition, about 15 seconds. Add egg whites, beating well. Scrape bottom and sides of bowl with a rubber spatula. With mixer on medium-high speed, beat until superlight and airy, at least 3 minutes. Add flour and sour cream, and stir with a rubber spatula just until combined.
  5. Divide batter between prepared pans, and smooth tops. Break up Sorghum Streusel, and sprinkle over batter in large clumps. (Do not pack it down.) Sprinkle with sea salt.
  6. Bake until topping is deep golden brown and a wooden pick inserted in center comes out clean, 1 hour and 30 minutes to 1 hour and50 minutes, loosely covering with foil 1 hour into baking to prevent excess browning. Let cool in pans on a wire rack for 10 minutes. Using excess parchment as handles, remove from pans, and place on wire rack. Remove parchment, and let cool completely.
  7. To serve, cut pound cake into thick slabs, and place on serving plates. Spoon or pour about 1 tablespoon (21 grams) sorghum syrup onto corner of each slice so you can dip bites of cake into syrup for a more intense sorghum flavor.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/roasted-pecan-pound-cake-sorghum-streusel/