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| Cinnamon Pound Cake |
| Ingredients
1 cup unsalted butter, softened 2 cups sugar 2 eggs 2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1 8 ounce container sour cream 1 teaspoon pure vanilla extract 1/2 cup pecans, chopped 1/2 teaspoon ground cinnamon 2 teaspoons sugar Method Preheat oven to 350º Combine butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating 30 seconds after each addition. In a separate bowl, combine flour, baking powder, and salt; stir 1/3 of the flour mixture into creamed mixture; stir until blended. Add 1/2 carton sour cream to creamed mixture; stir until blended. Repeat procedure, ending with dry ingredients. Stir in vanilla extract. Pour 1/3 of the batter into a greased bundt pan. Combine pecans, cinnamon, and 2 teaspoons sugar; sprinkle 1/3 of cinnamon mixture over batter in bundt pan. Pour 1/3 of the batter over the topping; sprinkle another 1/3 of cinnamon mixture over batter. Pour remaining batter into pan; sprinkle remaining nut mixture over batter. Bake 55 to 60 minutes. Cool 1 hour before inverting and slicing. |