Sour cream brunch cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Margarine; softened |
| 2 | cups | Sugar |
| 2 | Eggs | |
| ½ | teaspoon | Vanilla |
| 2 | cups | Flour |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 1 | cup | Sour cream; light |
| Filling: | ||
| ½ | cup | Pecans; chopped |
| 1 | tablespoon | Cinnamon |
| 3 | tablespoons | Brown sugar, packed |
Directions
Recipe by: Jo Anne Merrill Preparation Time: 1:00 Grease and flour an angel food cake pan. Mix all ingredients except filling , adding sour cream last.
Mix filling ingredients in a small bowl. Pour half of batter into pan, sprinkle with half of filling, remainder of batter then remainder of filling. Bake in a preheated 350 degree oven for 1 hour. Recipe was a prize winner at the Del Mar County Fair 1993 Jo Merrill Posted to EAT-L Digest 17 Sep 96 Date: Wed, 18 Sep 1996 05:20:25 -0500 From: LD Goss <ldgoss@...>