Favorite poundcake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | BUTTER |
| 1 | cup | SUGAR |
| 2 | eaches | EGGS |
| 2 | cups | FLOUR |
| 1 | teaspoon | BAKING SODA |
| ¼ | cup | BROWN SUGAR |
| ⅓ | cup | SUGAR |
| 1 | teaspoon | BAKING POWDER |
| ½ | teaspoon | SALT |
| 1 | teaspoon | VANILLA |
| 1 | cup | SOUR CREAM |
| 1 | cup | CHOPPED PECANS |
| 1 | teaspoon | CINNAMON |
Directions
CAKE
TOPPING
IN A LARGE BOWL CREAM TOGETHER BUTTER AND 1 CUP SUGAR UNTIL LIGHT AND FLUFFY. ADD EGGS, 1 AT A TIME, BEATING WELL AFTER EACH ADDITION. SIFT FLOUR, SODA, BAKING POWDER, AND SALT TOGETHER. ADD TO CREAMED MIXTURE.
BEAT WELL UNTIL MIXED COMPLETELY. ADD VANILLA AND SOUR CREAM. MIX WELL.
TOPPING: COMBINE NUTS, ⅓ CUP BROWN SUGAR AND CINNAMON. PLACE ½ OF THE CAKE BATTER IN A 9 X 13 GREASED PAN. TOP WITH HALF THE TOPPING. REPEAT AGAIN. BAKE AT 350 DEG F. FOR 25 MINUTES.