Yield: 1 Servings
|½ cup||Chopped pecans|
|1 teaspoon||Ground cinnamon|
|1 cup||Butter or margarine; softened|
|2 cups||Sifted cake flour|
|1 teaspoon||Baking powder|
|1 teaspoon||Vanilla extract|
|8 ounces||Commercial sour cream|
Combine pecans, 2 tablespoons sugar, and cinnamon, stirring well. Set aside.
Cream butter; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, and salt; add to creamed mixture, mixing just until blended. Stir in vanilla. Gently fold sour cream into batter.
Pour half of batter into a greased and floured l0-inch Bundt pan. Sprinkle half of the pecan mixture over batter. Repeat procedure. Bake at 350°F for 55 to 60 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
Yield: one l0-inch cake.
Busted by Gail Shermeyer <4paws@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998