I've made this recipe many times, often taking it along when we visit friends or relatives and stay overnight. It makes enough for a number of people and travels well.
1 c butter or margarine, softened
2 3/4 c sugar, divided
2 tsp vanilla
4 eggs
3 c flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 c (16 oz) sour cream
1/2 c chopped pecans
2 Tbsp cinnamon
In a lg mixing bowl, cream butter and 2 c sugar til fluffy. Add vanilla. Add eggs; beat well. Combine flour, baking powder, baking soda, and saltl add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into a greased 10" tube pan (angelfood cake pan). Combine nuts, cinnamon, and remaining sugar; sprinkle 1/3 over batter in pan. Repeat layers two more times. Bake at 350 degrees for 70 min or til cake tests done. Cool for 10 min. Remove from pan to wire rack to cool completely. Makes 16-20 servings.
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