Cinnamon-topped Sour Cream Pound Cake Recipe

Cinnamon-topped Sour Cream Pound Cake Recipe

Yield: 1 cake
Recipe by luhu.jp

Ingredients:
1 cup: Butter, softened
1: 8-oz carton sour cream,
2 cup: Sugar,
1 tsp: Vanilla extract,
2: Eggs,
1/2 cup: Pecans, chopped
2 cup: All-purpose flour,
1/2 tsp: Ground cinnamon,
1 tsp: Baking powder,
2 tsp: Sugar,
1/2 tsp: Salt,

Directions:

Combine butter and sugar with an electric mixer until light and
fluffy. Add eggs, one at a time, beating 30 seconds after each
addition. Combine flour, baking powder, and salt; stir 1/3 of the
flour mixture into creamed mixture; stir until blended. Add 1/2
carton sour cream to creamed mixture; stir until blended. Repeat
procedure, ending with dry ingredients. Stir in vanilla extract. Pour
1/3 of the batter into a greased bundt pan. Combine pecans, cinnamon,
and 2 teaspoons sugar; sprinkle 1/3 of mixture over batter in bundt
pan. Pour 1/3 of the batter over topping; sprinkle another 1/3 of
cinnamon mixture over batter. Pour remaining batter into pan;
sprinkle remaining nut mixture over batter. Bake at 350F for 55 to 60
minutes. Cool 1 hour in pan; invert.

~Mrs. Richard Hebert (Marca), Evangeline Parish (Ville Platte)

from Foods a la Louisiane by Louisiana Farm Bureau Women typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-15-95


Source from luhu.jp