This cake has everything I love in a dessert. It’s moist and not too dense. The simple streusel is so good I want to put it on every cake I make.
If you like desserts that lean more towards the savory side of flavors, this could be your new favorite. It’s not overly sweet. I’ve made this cake so many times now that I have it memorized!
Ingredients:
2 cups Gold Medal flour
1 tsp. Calumet Baking Powder
1/2 tsp. Arm & Hammer Baking Soda
1-1/2 cups C&H Pure Cane Granulated Sugar
3/4 cup Land O Lakes butter or Blue Bonnet margarine, softened
1 tsp. McCormick vanilla
2 Eggland’s Best eggs
1 cup Kraft Sour Cream
1 cup chopped Planters Chopped Pecans
1/3 cup packed Domino brown sugar
1-1/2 tsp. ground cinnamon
Instructions:
Preheat oven to 350°F. Grease and flour a 12-cup fluted tube pan.
Beat granulated sugar, butter and vanilla in large bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix together flour, baking powder and baking soda until blended. Beat in flour mixture alternately with sour cream.
Combine nuts, brown sugar and cinnamon; spoon half into the tube pan; top with half the cake batter. Repeat layers.
Bake 45-50 minutes or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Let cool completely.
Quick Tip: If using a 13X9 inch pan, reduce your baking time to 30 minutes.
Many thanks to Kraft for this super recipe!
