Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 2-1/4 cups packed brown sugar

  3. 1/2 teaspoon salt

  4. 3/4 cup cold butter

  5. 1-1/4 cups chopped pecans, toasted, divided

  6. 1 egg

  7. 1-1/2 cups (12 ounces) BREAKSTONE'S® Sour Cream

  8. 1-1/2 teaspoons baking soda

  9. 1-1/2 teaspoons ground nutmeg

  10. 1-1/2 teaspoons vanilla extract

Instructions Jump to Ingredients ↑

  1. In a bowl, combine flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Place 3 cups of mixture in a small bowl; add 1/2 cup pecans. Press gently onto the bottom of two greased 9-in. round baking pans. In a small bowl, combine the egg, sour cream, baking soda, nutmeg and vanilla; mix well. Beat in the remaining flour mixture until well blended. Pour over the crust. Sprinkle with remaining pecans. Bake at 350° for 33-38 minutes or until a toothpick comes out clean. Cool in pans on wire racks. Cut into wedges. Yield: 2 cakes(12 servings each), 24 servings total.


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