Name: Sour Cream and Pecan Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons (30 ml) sugar; 2 tablespoons (30 ml) unbleached all-purpose flour; 2 tablespoons (30 ml) unsalted butter, softened; 1/2 teaspoon (2.5 ml) ground cinnamon; 1 1/2 cups (375 ml) pecan halves; 2 tablespoons (500 ml) unbleached all-purpose flour, sifted; 1 1/2 teaspoons (7.5 ml) baking powder; 1/4 teaspoon (1 ml) baking soda; 1 pinch of salt; 3/4 cup (180 ml) unsalted butter, softened; 1 1/2 cups (375 ml) brown sugar; 2 eggs; 3/4 cup (180 ml) sour cream

Preparation

- With the rack in the middle position, preheat the oven to 180°C (350°F). Line a 13 x 23-cm (5 x 9-inch) loaf pan with parchment paper, letting the paper hang over the 2 long sides. Butter the other 2 sides.
PECAN TOPPING
- In a food processor, mix together the sugar, flour, butter and cinnamon. Add the pecans and pulse briefly to chop very coarsely. Set aside.
CAKE
- In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- In another bowl, using an electric mixer on medium speed, cream the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating until the mixture is smooth. With the mixer on low speed, add the dry ingredients, alternating with the sour cream.
- Pour half the batter into the pan. Top with half the pecan mixture. Cover with the remaining batter. Top with the remaining pecan mixture. Bake until a toothpick inserted in the centre comes out clean, about 70 minutes.
- Let cool partially. Unmould onto a cooling rack and let cool.
- Serve with coffee or tea.

Sour Cream and Pecan Cake

Categories

Ingredients

PECAN TOPPING

CAKE

Preparation

PECAN TOPPING

CAKE

Personal Note