CINNAMON-LACED SOUR CREAM POUND CAKE

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Ingredients

  • 1/2 cup(s) pecans chopped
  • 2 tablespoon(s) sugar
  • 1 tablespoon(s) cinnamon
  • 1 cup(s) butter room temp
  • 2 cup(s) sugar
  • 2 eggs
  • 2 cup(s) Swanson's cake flour sifted
  • 1 teaspoon(s) baking powder
  • 1/8 teaspoon(s) salt
  • 1 teaspoon(s) vanilla
  • 8 ounce(s) sour cream

Preparation

  1. PREHEAT oven to 340.

  2. Mix first three ingredients in small bowl and set aside.

  3. Using a mixer, cream butter and sugar. On medium speed, add eggs one at a time. Sift flour, baking powder and salt together. Slowly add to mixer until blended. Stir in vanilla. Fold in sour cream. Pour half of the batter into a greased and floured bundt pan. Add half the pecan mixture. Add remaining batter and top with remaining pecan topping.

  4. BAKE for 55-60 mins. Cool 10 mins before inverting pan onto a wire rack to finish cooling.
March 2013

This recipe is a personal recipe added by JudyArrington and has not been tested or endorsed by MyRecipes.

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