Cinnamon-Laced Sour Cream Pound Cake
Cinnamon-Laced Sour Cream Pound Cake is an moderately easy dinner. Made with 1/2 c. chopped pecans, 2 tbsp. sugar, 1 tsp. cinnamon, 1 c. butter or margarine, softened and 2 c. sugar, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Combine pecans, 2 tablespoons sugar and cinnamon, stirring well.
Set side.
Cream butter; gradually add 2 cups sugar, beating well at medium speed of electric mixer.
Add eggs, one at a time, beating after each addition.
Combine flour, baking powder and salt; add to creamed mixture, mixing 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 pecan mixture over batter.
Repeat procedure.
Bake at 350Β° for 55 to 60 minutes or until cake springs to touch.
Remove and cool on wire rack.
π· Perfect Pairings
Complete your meal with these
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