2 C. sifted flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 C. coarsely chopped pecans
1 Tbsp. cinnamon
1/4 C. brown sugar
8 oz. butter, softened to room temperature
2 C. sugar
1 tsp. vanilla extract
2 eggs, at room temperature
1 C. sour cream, at room temperature
shortening for greasing the pan
Preheat oven to 350°. In a large bowl, combine flour, baking powder, and salt. Set aside.
In another bowl, combine pecans, cinnamon, and brown sugar. Set aside. Place butter and
sugar in a third bowl, and with an electric mixer, cream until light and fluffy. Using a
rubber spatula, fold in vanilla and eggs, blending thoroughly. Alternately, stir the sour
cream and the flour mixture, a bit at a time, into the other ingredients. Put half the nut
mixture in the bottom of a greased Bundt pan, pour batter over it, and sprinkle remaining
nut mixture over the top. Bake for 50 minutes or until a toothpick inserted in the center
comes out dry. Let the cake cool for 20 minutes before turning it onto a rack or plate. |
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