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Cinnamon-Laced Pound Cake

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

60 min

Ready

Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
½ cup pecans
chopped
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2 tablespoons sugar
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1 teaspoon cinnamon
ground
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1 cup butter
softened
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2 cups sugar
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2 large eggs
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2 cups cake flour
sifted
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1 teaspoon baking powder
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teaspoon salt
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1 teaspoon vanilla extract
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8 ounces sour cream
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Ingredients

Amount Measure Ingredient Features
118 ml pecans
chopped
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3E+1 ml sugar
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5 ml cinnamon
ground
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237 ml butter
softened
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473 ml sugar
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2 large eggs
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473 ml cake flour
sifted
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5 ml baking powder
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0.6 ml salt
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5 ml vanilla extract
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231.2 ml/g sour cream
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Directions

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 10-inch Bundt pan.

Sprinkle half of the pecan mixture over batter.

Repeat procedure.

Bake at 350℉ (180℃) degrees 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 131948% from fat
 % Daily Value *
Total Fat 71g 109%
Saturated Fat 38g 191%
Trans Fat 0g
Cholesterol 252mg 84%
Sodium 467mg 19%
Total Carbohydrate 55g 55%
Dietary Fiber 3g 11%
Sugars g
Protein 25g
Vitamin A 38% Vitamin C 1%
Calcium 14% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
 

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