CINNAMON-LACED SOUR CREAM POUND CAKE |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup(s) pecans chopped |
2 tablespoon(s) sugar |
1 tablespoon(s) cinnamon |
1 cup(s) butter room temp |
2 cup(s) sugar |
2 eggs |
2 cup(s) swanson's cake flour sifted |
1 teaspoon(s) baking powder |
1/8 teaspoon(s) salt |
1 teaspoon(s) vanilla |
8 ounce(s) sour cream |
Directions:
1. PREHEAT oven to 340.
2. Mix first three ingredients in small bowl and set aside.
3. Using a mixer, cream butter and sugar. On medium speed, add eggs one at a time. Sift flour, baking powder and salt together. Slowly add to mixer until blended. Stir in vanilla. Fold in sour cream. Pour half of the batter into a greased and floured bundt pan. Add half the pecan mixture. Add remaining batter and top with remaining pecan topping.
4. BAKE for 55-60 mins. Cool 10 mins before inverting pan onto a wire rack to finish cooling.
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