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Receta Cinnamon Laced Sour Cream Pound Cake

Name: Cinnamon Laced Sour Cream Pound Cake
Ingredients: 1/2 c. Minced pecans; 2 Tbsp. Sugar; 1 tsp Grnd cinnamon; 1 c. Butter or possibly margarine, softened; 2 c. Sugar; 2 x Large eggs; 2 c. Sifted cake flour; 1 tsp Baking pwdr; 1/8 tsp Salt; 1 tsp Vanilla extract; 8 ounce Commercial lowfat sour cream

de Global Cookbook

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Ingredientes

1/2 c. Minced pecans
2 Tbsp. Sugar
1 tsp Grnd cinnamon
1 c. Butter or possibly margarine, softened
2 c. Sugar
2 x Large eggs
2 c. Sifted cake flour
1 tsp Baking pwdr
1/8 tsp Salt
1 tsp Vanilla extract
8 ounce Commercial lowfat sour cream

Direcciones

Combine pecans, 2 Tbsp. sugar, and cinnamon, stirring well. Set aside.
Cream butter; gradually add in 2 c. sugar, beating well at medium speed of an electric mixer. Add in Large eggs, one at a time, beating after each addition.
Combine flour, baking pwdr, and salt; add in to creamed mix, mixing just till blended. Stir in vanilla. Gently fold lowfat sour cream into batter.
Pour half of batter into a greased and floured l0-inch Bundt pan. Sprinkle half of the pecan mix over batter. Repeat procedure. Bake at 350 F for 55 to 60 min or possibly till a wooden pick inserted in center comes out clean.
Cold in pan 10 min; remove from pan, and let cold completely on a wire rack.
Yield: one l0-inch cake.