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Sour Cream Brunch Cake

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YIELD

1 cake

PREP

10 min

COOK

60 min

READY

70 min

Ingredients

1 237
CUP ML MARGARINE
softened
2 473
CUPS ML SUGAR
2 2
LARGE LARGE EGGS
½ 2.5
TEASPOON ML VANILLA EXTRACT
2 473
1 5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
1 237
Filling
½ 118
CUP ML PECANS
chopped
1 15
TABLESPOON ML CINNAMON
3 45
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 1276 46% from fat
 % Daily Value *
Total Fat 66g 101%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 826mg 34%
Total Carbohydrate 55g 55%
Dietary Fiber 4g 15%
Sugars g
Protein 26g
Vitamin A 48% Vitamin C 2%
Calcium 16% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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