| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes &, Frostings | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Chopped pecans |
| 2 | tb | Sugar |
| 1 | ts | Ground cinnamon |
| 1 | c | Butter or margarine; softened |
| 2 | c | Sugar |
| 2 | Eggs | |
| 2 | c | Sifted cake flour |
| 1 | ts | Baking powder |
| 1/8 | ts | Salt |
| 1 | ts | Vanilla extract |
| 8 | oz | Commercial sour cream |
INSTRUCTIONS
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@netrax.net> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998
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