Recipe - Cinnamon-Laced Sour Cream Pound Cake

One half cup Chopped pecans
2 tablespoon Sugar
1 teaspoon Ground cinnamon
1 cup Butter or margarine;
softened
2 cup Sugar
2 Eggs
2 cup Sifted cake flour
1 teaspoon Baking powder
1/8 teaspoon Salt
1 teaspoon Vanilla extract
8 ounce 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 l0inch 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 l0inch cake.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 848707095

Posted to BakeryShoppe Digest by Gail Shermeyer 4paws@netrax.net on Apr
13, 1998