Cake - Pecan Sour Creme

Name: Cake - Pecan Sour Creme
Total time: 5400 s
Yield: 1 Bundt Cake
Cuisine: American
Ingredients: Topping; 3/4 cup chopped pecans; 2 T. Butter; 1 teaspoon Cinnamon; 1/8 C. Brown sugar; Cake; 2 C. Flour; 1 C. Pecan flour (finely chop nuts until a course flour consistency); 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 Cup unsalted butter; 2 1/2 cups white sugar; 6 eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 cup sour cream

Thomas Snoich @cook_6289251

Sterling, VA

Cake - Pecan Sour Creme

Thomas Snoich @cook_6289251

Saved

Ingredients

75-90 min

1 Bundt Cake

Topping
3/4 cupchopped pecans
2 T.Butter
1 teaspoonCinnamon
1/8 C.Brown sugar
Cake
2 C.Flour
1 C.Pecan flour (finely chop nuts until a course flour consistency)
1/2 teaspoonsalt
1/4 teaspoonbaking soda
1 Cupunsalted butter
2 1/2 cupswhite sugar
6eggs
1 teaspoonvanilla extract
1 teaspoonalmond extract
1 cupsour cream

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Steps

75-90 min

1

Preheat oven to 300 degrees
2

Grease and flour two loaf pans
3

Mix melted butter, cinnamon, brown sugar and chopped pecans. Spread in loaf pans
4

In a medium bowl, sift together flour, salt, baking soda then mix in ground pecans, set aside
5

In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla and almond extracts. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pans
6

Bake 75 to 90 minutes, until toothpick comes out clean. Let cool in pan 20 minutes then turn out onto wire rack to cool completely.