Collection of recipes from family & friends

Ingredients:

For the Filling: 

   

1/3 Cup 

Brown Sugar, firmly packed 

2 tsp. 

Flour 

2 tsp. 

Cinnamon, ground 

1 Cup 

Pecans, coarsely chopped 

For the Cake: 

   

3 ½ Cups 

Flour 

1 Cup 

Sugar 

2 tsp. 

Baking Powder 

3 Large 

Eggs 

½ tsp.

Baking Soda 

1 ¾ Cups 

Sour Cream 

½ tsp. 

Salt 

 

Confectioners’ Sugar 

10 Tbsp. 

Unsalted Butter, softened 

 

Vegetable Oil Cooking Spray 

Directions:

  1. Prepare the filling: Mix together brown sugar, cinnamon, flour, and pecans in a small bowl; set aside.
  2. Prepare the cake: Preheat oven to 350°. Spray a 10-inch nonstick bundt pan with cooking spray; set aside. Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, starting on low speed and increasing to medium. Add eggs, one at a time, beating well after each, and scraping sides of bowl.
  4. With mixer on low speed, add flour mixture in two batches, alternating with the sour cream and beginning and ending with flour. Beat just until well combined; scrape sides of bowl several times.

Spoon half the batter into prepared pan. Sprinkle evenly with reserved filling; top with remaining batter. Bake until golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Remove from oven; let cake cool in pan, 10 to 15 minutes. Turn out onto a wire rack to cool completely. Dust with confectioners’ sugar, and serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: