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Sour Cream Breakfast Cake with Pecan & Cinnamon

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Submitted by vbradley46

YIELD

12 servings

PREP

10 min

COOK

50 min

READY

Ingredients

Filling
1 ½ 355
CUPS ML PECANS
chopped
¾ 177
CUP ML BROWN SUGAR
packed *
1 15
TABLESPOON ML CINNAMON
Sour cream cake
2 473
1 237
1 15
TABLESPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
2 226
STICKS G BUTTER, UNSALTED
softened
1 ½ 355
CUPS ML SUGAR
1 ½ 355
CUPS ML SOUR CREAM
3 3
LARGE LARGE EGGS
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 516 57% from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 82mg 3%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 13%
Sugars g
Protein 15g
Vitamin A 15% Vitamin C 1%
Calcium 9% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 
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