Yield: 12 servings
|10 tablespoons||Unsalted Butter|
|2 cups||All-Purpose Flour|
|1 teaspoon||Baking Powder|
|½ teaspoon||Baking Soda|
|1 cup||Pecans -- chopped coarse|
|½ cup||Packed Light Brown Sugar|
|½ cup||All-Purpose Flour|
|¾ cup||Granulated Sugar|
|1 teaspoon||Vanilla Extract|
|1 cup||Sour Cream, Reduced-Fat Or|
|3 tablespoons||Unsalted Butter -- at room temperature|
|2 teaspoons||Vanilla Extract|
Heat the oven to 325 F. Grease a 9- or 9½-inch springform pan.
Start the cake: Melt the butter in a medium-size saucepan (or in a bowl in microwave). Remove from the heat can cool slightly. Put the flour, baking powder, baking soda, and salt into a large bowl. Stir to mix well. Add sugar, eggs, and vanilla to the butter; whisk to blend well. Stir in sour cream. Put all the topping ingredients into a small bowl. Work with your fingers or a fork until the mixture is in coarse crumbs. Add the sour-cream mixture to the flour mixture and stir just until well blended (batter may be slightly lumpy). Spread the batter in the prepared pan. Sprinkle the topping over the surface. Bake until a wooden pick inserted in center comes out clean, 65 to 75 mins. Place the pan on a wire rack to cool for 15 to 20 mins. Loosen the edges of the cake with a knife and remove the sides of the pan. Let cool. If not serving the same day, wrap airtight and store overnight at room temperature, or freeze. YIELD: 12 portions.
Recipe By : Tea Breads And Coffeecakes - ISBN 0-06-016149-3 From: Dan Klepach Date: 05-10-95 (159) Fido: Cooking