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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 sugar |
2 teaspoons ground cinnamon |
1 cup chopped pecans |
1 cup flaked coconut |
1/2 cup butter or margarine, softened |
1 cup sugar |
2 eggs |
1 3/4 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 (8-ounce) carton commercial sour cream |
Directions:
1. Combine 1/2 cup sugar, cinnamon, pecans, and coconut; stir well, and set aside.
2. Cream butter; gradually add 1 cup sugar, beating well. Add eggs; beat well.
3. Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
4. Spoon half of batter into a greased 10 - inch tube pan; sprinkle half of pecan mixture over batter. Repeat layers. Bake at 350° for 45 to 50 minutes or until cake tests done.
5. Cool 5 minutes in pan; invert cake onto serving plate. Cool.
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