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Pecan Sour Cream Cake

 Pecan Sour Cream Cake
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.
6 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 3 eggs
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1-1/2 cups King Arthur Unbleached 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 King Arthur Unbleached 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.

2 of 2

Pecan Sour Cream Cake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.