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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Another one of my grandmother's wonderful recipes. She seemed to always have this ready to serve whenever company came calling. Ingredients:
1/2 cup chopped pecans |
2 tablespoons firmly packed brown sugar |
2 teaspoons ground cinnamon |
1 cup butter or 1 cup margarine, softened |
1 cup sugar |
2 eggs |
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 (8 ounce) carton sour cream |
1 1/4 cups powdered sugar, sifted |
4 teaspoons water |
1/2 teaspoon vanilla extract |
Directions:
1. Combine pecans, brown sugar, and cinnamon; stir well, and set aside.
2. Cream butter; gradually add sugar, beating until fluffy.
3. Add eggs; beat well.
4. Combine flour, baking powder, and soda; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture.
5. Spoon half of batter into a greased a floured 10-inch Bundt-pan; sprinkle half of pecan mixture over batter.
6. Repeat layers.
7. Bake at 375 degrees for 35-40 minutes or until cake tests done.
8. Cool 5 minutes in pan on a wire rack.
9. Invert onto serving plate.
10. Let cool.
11. Drizzle with glaze.
12. Store overnight in airtight container.
13. Powdered Sugar Glaze: combine all ingredients; stir well.
14. **Addmore water if necessary to reach desired consistency.
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