Cinnamon-laced sour cream pound cake
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Cinnamon-laced sour cream pound cake
  Cakes    Creams  
Last updated 6/12/2012 1:16:37 AM. Recipe ID 46564. Report a problem with this recipe.
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      Title: Cinnamon-laced sour cream pound cake
 Categories: Cakes &, Frostings
      Yield: 1 Servings
 
    1/2 c  Chopped pecans
      2 tb Sugar
      1 ts Ground cinnamon
      1 c  Butter or margarine;
           -softened
      2 c  Sugar
      2    Eggs
      2 c  Sifted cake flour
      1 ts Baking powder
    1/8 ts Salt
      1 ts Vanilla extract
      8 oz Commercial sour cream
 
  Combine pecans, 2 tablespoons sugar, and cinnamon, stirring well. Set
  aside.
  
  Cream butter; gradually add 2 cups sugar, beating well at medium
  speed of an electric mixer. Add eggs, one at a time, beating after
  each addition.
  
  Combine flour, baking powder, and salt; add to creamed mixture,
  mixing just until blended. Stir in vanilla. Gently fold sour cream
  into batter.
  
  Pour half of batter into a greased and floured l0-inch Bundt pan.
  Sprinkle half of the pecan mixture over batter. Repeat procedure.
  Bake at 350F for 55 to 60 minutes or until a wooden pick inserted in
  center comes out clean. Cool in pan 10 minutes; remove from pan, and
  let cool completely on a wire rack.
  
  Yield: one l0-inch cake.
  
  Busted by Gail Shermeyer <4paws@netrax.net>
  
  Recipe 




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Recipe ID 46564 (Apr 03, 2005)

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