Collection of recipes from family & friends


For the Filling: 


1/3 Cup 

Brown Sugar, firmly packed 

2 tsp. 


2 tsp. 

Cinnamon, ground 

1 Cup 

Pecans, coarsely chopped 

For the Cake: 


3 ½ Cups 


1 Cup 


2 tsp. 

Baking Powder 

3 Large 


½ tsp.

Baking Soda 

1 ¾ Cups 

Sour Cream 

½ tsp. 



Confectioners’ Sugar 

10 Tbsp. 

Unsalted Butter, softened 


Vegetable Oil Cooking Spray 


  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: Logo

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

Facebook photo

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

Connecting to %s

%d bloggers like this: