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Receta Cinnamon Laced Sour Cream Pound Cake
by Global Cookbook

Cinnamon Laced Sour Cream Pound Cake
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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

  1. Combine pecans, 2 Tbsp. sugar, and cinnamon, stirring well. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Cold in pan 10 min; remove from pan, and let cold completely on a wire rack.
  6. Yield: one l0-inch cake.