Pecan Sour Cream Cake Recipe

Pecan Sour Cream Cake Recipe photo by Taste of Home

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There's a surprise inside this tender cake from Rachel Yoder of Middlebury, Indiana: a sweet streusel filling. And the pretty drizzled icing has a pleasing touch of cinnamon instead of the usual vanilla.

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Pecan Sour Cream Cake Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 6 Servings

20 35 55

Ingredients

1/2 cup butter, softened
2/3 cup sugar
3 eggs
2 tablespoons maple syrup
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/4 cup ground pecans, toasted
1/2 teaspoon baking soda
3/4 cup sour cream
FILLING:
1/4 cup ground pecans, toasted
4 teaspoons brown sugar
1-1/2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
GLAZE:
1/2 cup confectioners' sugar
1/4 teaspoon ground cinnamon
2 to 3 teaspoons 2% milk

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat in the eggs, syrup and vanilla. Combine the flour, pecans and baking soda; add to creamed mixture alternately with sour cream.
Pour 2 cups batter into an 8-in. fluted tube pan coated with cooking spray. Combine the filling ingredients; sprinkle over batter. Top with remaining batter.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes; remove from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake. Yield: 6 servings.

Nutritional Facts 1 slice equals 549 calories, 27 g fat (14 g saturated fat), 167 mg cholesterol, 309 mg sodium, 67 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Pecan Sour Cream Cake in Cooking for 2 Winter 2007, p31