Cinnamon-topped sour cream pound cake

Yield: 1 cake

Measure Ingredient
1 cup Butter; softened
2 cups Sugar
2 Eggs
2 cups All-purpose flour
1 teaspoon Baking powder
½ teaspoon Salt
1 8-oz carton sour cream
1 teaspoon Vanilla extract
½ cup Pecans; chopped
½ teaspoon Ground cinnamon
2 teaspoons Sugar

Combine butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating 30 seconds after each addition. Combine flour, baking powder, and salt; stir ⅓ of the flour mixture into creamed mixture; stir until blended. Add ½ carton sour cream to creamed mixture; stir until blended. Repeat procedure, ending with dry ingredients. Stir in vanilla extract. Pour ⅓ of the batter into a greased bundt pan. Combine pecans, cinnamon, and 2 teaspoons sugar; sprinkle ⅓ of mixture over batter in bundt pan. Pour ⅓ of the batter over topping; sprinkle another ⅓ of cinnamon mixture over batter. Pour remaining batter into pan; sprinkle remaining nut mixture over batter. Bake at 350F for 55 to 60 minutes. Cool 1 hour in pan; invert.

~Mrs. Richard Hebert (Marca), Evangeline Parish (Ville Platte) from Foods a la Louisiane by Louisiana Farm Bureau Women typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 03-15-95

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