Cinnamon-Laced Sour Cream Pound Cake

Title:
Cinnamon-Laced Sour Cream Pound Cake

Yield:
1 Servings

Categories:
Cakes,
Frostings




Ingredients:





   1/2 c  Chopped pecans


     2 tb Sugar


     1 ts Ground cinnamon


     1 c  Butter or margarine;


          -softened


     2 c  Sugar


     2    Eggs


     2 c  Sifted cake flour


     1 ts Baking powder


   1/8 ts Salt


     1 ts Vanilla extract


     8 oz Commercial sour cream






 Combine pecans, 2 tablespoons sugar, and cinnamon, stirring well. Set


 aside.


 


 Cream butter; gradually add 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 l0-inch Bundt pan. Sprinkle


 half of the pecan mixture over batter. Repeat procedure. Bake at 350?F for


 55 to 60 minutes or until a wooden pick inserted in center comes out clean.


 Cool in pan 10 minutes; remove from pan, and let cool completely on a wire


 rack.


 


 Yield: one l0-inch cake.


 


 Busted by Gail Shermeyer 


 


 Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5


 


 Posted to Bakery-Shoppe Digest by Gail Shermeyer 
on Apr


 13, 1998