This yummy cake is so moist, you won’t even need a cup of coffee! Be sure to make it for your next get-together. Your guests will thank you.
—KATHLEEN LARIMER DAYTON, OH
PREP: 40 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 16 SERVINGS
2/3 cup chopped pecans
2 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
BATTER
1 cup butter, softened
2 cups sugar
2 eggs
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
Confectioners’ sugar
1. Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
2. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
3. Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture.
4. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle cooled cake with confectioners’ sugar.