Cinnamon-Laced Pound Cake
Yield
1 cakePrep
20 minCook
60 minReady
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
pecans
chopped |
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | cup |
butter
softened |
|
| 2 | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
cake flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 8 | ounces |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
pecans
chopped |
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
cinnamon
ground |
|
| 237 | ml |
butter
softened |
|
| 473 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
cake flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 0.6 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 231.2 | ml/g |
sour cream
|
|
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.
