Cinnamon-laced sour cream pound cake

Yield: 1 Servings

Measure Ingredient
½ cup Chopped pecans
2 tablespoons Sugar
1 teaspoon Ground cinnamon
1 cup Butter or margarine; softened
2 cups Sugar
2 Eggs
2 cups Sifted cake flour
1 teaspoon Baking powder
⅛ teaspoon Salt
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

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