Sour Cream Brunch Cake
Yield
1 cakePrep
10 minCook
60 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
margarine
softened |
|
| 2 | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
sour cream, light
|
|
| Filling | |||
| ½ | cup |
pecans
chopped |
|
| 1 | tablespoon |
cinnamon
|
|
| 3 | tablespoons |
brown sugar
packed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
margarine
softened |
|
| 473 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
sour cream, light
|
|
| Filling | |||
| 118 | ml |
pecans
chopped |
|
| 15 | ml |
cinnamon
|
|
| 45 | ml |
brown sugar
packed |
|
Directions
Grease and flour an angel food cake pan.
Mix all ingredients except filling, adding sour cream last.
Mix filling ingredients in a small bowl.
Pour half of batter into pan, sprinkle with half of filling, remainder of batter then remainder of filling.
Bake in a preheated 350℉ (180℃) oven for 1 hour.
