presented by The Woldert-Spence Manor
Topping:
1/2 cup chopped pecans
1/2 tsp cinnamon
2 Tbsp brown sugar
Cake:
1 cup butter (2 sticks), softened
2 large eggs
2 cups sugar
1/2 tsp vanilla
1 cup sour cream
2 cups flour
1 tsp baking powder
1/4 tsp salt
Preheat oven to 350 degrees
Spray tubed pan or bundt pan with floured baking spray
Combine all topping ingredients in a small bowl.
In a large bowl, cream together butter, sugar, and eggs.
Gently fold in sour cream and vanilla
Fold in dry ingredients (flour, baking powder, and salt)
Spoon half of batter into pan, cover with half of topping mix, and repeat
Bake for 55-60 minutes or until toothpick comes out clean when inserted into the center of the cake.
Cool completely before removing from pan.
Wrap leftovers tightly with a double layer of plastic wrap and store in refrigerator.
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