 |
---------- Recipe via Meal-Master (tm) v8.05
Title: SOUR CREAM BREAKFAST CAKE WITH PECAN AND CINN
Categories: Cakes
Yield: 1 Servings
-----filling-----
1 1/2 c Chopped pecans
3/4 c Packed brown sugar
1 tb Cinnamon
----- sour cream cake-----
2 c Flour
1 c Whole wheat flour
1 tb Baking powder
1 ts Baking soda
2 Sticks unsalted butter; soft
1 1/2 c Sugar
1 1/2 c Sour cream
3 Eggs
Powdered sugar; for dusting
Mix together the filling, and put aside. Preheat oven to 350 degrees. For
the cake, sift together the flours, baking powder, soda and salt in a large
bowl. In another bowl, cream the butter, sugar and sour cream until light
and fluffy. Add the eggs, one at a time, beating well after each. Stir in
the lemon zest. Add the flour mixture, and beat until just smooth. Pour
about 1/2 the batter into a greased and floured 10" bundt or tube pan.
Sprinkle the filling evenly down the center of the batter...preventing the
filling from touching the sides of the pan. Cover with the remaining
batter. Bake until a skewer tests clean in the thickest part, about 45-55
minutes. Cool in the pan for 10 minutes, before turning out. Dust with
powdered sugar.
-----
|
