Ingredients Jump to Instructions ↓

  1. 1/2 c Chopped pecans

  2. 2 tb Sugar

  3. 1 ts Ground cinnamon

  4. 1 c Butter or margarine;

  5. -softened 2 c Sugar

  6. 2 Eggs

  7. 2 c Sifted cake flour

  8. 1 ts Baking powder

  9. 1/8 ts Salt

  10. 1 ts Vanilla extract

  11. 8 oz Commercial sour cream

  12. Recipe by: Southern Living

  13. 2 tablespoons sugar, and cinnamon, stirring well. Set aside. Cream butter; gradually add

  14. 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 10-inch Bundt pan. Sprinkle half of the pecan mixture over batter. Repeat procedure. Bake at

  15. 350 degrees for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pan

  16. 10 minutes; remove from pan, and let cool completely on a wire --


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