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Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 1 cup sugar

  3. 3 eggs

  4. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  5. 1 teaspoon vanilla extract

  6. 1 teaspoon lemon extract

  7. 2-1/2 cups all-purpose flour

  8. 2-1/2 teaspoons baking powder

  9. 1 teaspoon baking soda

  10. 1/8 teaspoon salt TOPPING:

  11. 1 cup ground pecans

  12. 1/2 cup sugar

  13. 1 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. In another bowl, mix sour cream and extracts.Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream mixture. Mix well. Spread half in a greased 13-in. x 9-in. baking pan. Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Bake at 350° for 30-35 minutes or until cake tests done. Yield: 16-20 servings.

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