Cinnamon-laced sour cream pound cake
1 Servings
Ingredients
| Quantity | 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 |
Directions
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