Free Recipe Cinnamon-Laced Sour Cream Pound Cake
Recipe Type: Free Cake Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Cinnamon-Laced Sour Cream Pound Cake Recipe
1/2 c Chopped pecans
2 tb Sugar
1 ts Ground cinnamon
1 c Butter or margarine;
-softened
2 c Sugar
2 Eggs
2 c Sifted cake flour
1 ts Baking powder
1/8 ts Salt
1 ts Vanilla extract
8 oz Commercial sour cream
Cinnamon-Laced Sour Cream Pound Cake Preparation
Combine pecans, 2 tablespoons sugar, and cinnamon, stirring well. Set aside. Cream butter; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, and salt; add to creamed mixture, mixing just until blended. Stir in vanilla. Gently fold sour cream into batter. Pour half of batter into a greased and floured l0-inch Bundt pan. Sprinkle half of the pecan mixture over batter. Repeat procedure. Bake at 350°F for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Yield: one l0-inch cake. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998
How Do You Cook Cinnamon-Laced Sour Cream Pound Cake?
If you know another way to cook Cinnamon-Laced Sour Cream Pound Cake please make a comment in the form below to help other free recipe users make the best of this free recipie.