Sour Cream Breakfast Cake with Pecan & Cinnamon
Yield
12 servingsPrep
10 minCook
50 minReady
Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1 ½ | cups |
pecans
chopped |
|
| ¾ | cup |
brown sugar
packed |
*
|
| 1 | tablespoon |
cinnamon
|
|
| Sour cream cake | |||
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
whole-wheat flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | sticks |
butter, unsalted
softened |
|
| 1 ½ | cups |
sugar
|
|
| 1 ½ | cups |
sour cream
|
|
| 3 | large |
eggs
|
|
| 1 | x |
powdered sugar
for dusting |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 355 | ml |
pecans
chopped |
|
| 177 | ml |
brown sugar
packed |
*
|
| 15 | ml |
cinnamon
|
|
| Sour cream cake | |||
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
whole-wheat flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 226 | g |
butter, unsalted
softened |
|
| 355 | ml |
sugar
|
|
| 355 | ml |
sour cream
|
|
| 3 | large |
eggs
|
|
| 1 | x |
powdered sugar
for dusting |
*
|
Directions
Mix together the filling, and put aside.
Preheat oven to 350℉ (180℃).
For the cake, sift together the flours, baking powder, soda and salt in a large bowl.
In another bowl, cream the butter, sugar and sour cream until light and fluffy.
Add the eggs, one at a time, beating well after each.
Stir in the lemon zest.
Add the flour mixture, and beat until just smooth.
Pour about ½ the batter into a greased and floured 10 inch bundt or tube pan.
Sprinkle the filling evenly down the center of the batter.
Preventing the filling from touching the sides of the pan.
Cover with the remaining batter.
Bake until a skewer tests clean in the thickest part, about 45 to 55 minutes.
Cool in the pan for 10 minutes, before turning out. Dust with powdered sugar.
