Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: 1 cup butter or margarine, softened 2 cups sugar 2 large eggs 2 cups all-purpose flour 1 1/4 teaspoons baking powder 1/4 teaspoon salt 1 (8-ounce) container sour cream 1 teaspoon vanilla extract 1/2 to 1 cup finely chopped pecans 1 teaspoon sugar 1 teaspoon ground cinnamon Instructions: Grease and flour a 10-inch Bundt or tube pan. Beat butter at medium speed with an electric mixer 2 minutes or until creamy; gradually add 2 cups sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture and beating at low speed just until blended after each addition. Stir in vanilla and nuts. Pour half of batter into prepared pan. Combine 1 teaspoon sugar and cinnamon; sprinkle over batter in pan. Top with remaining batter. Bake at 325 degrees for 1 hour to 1 hour and 30 minutes or until a wooden pick inserted in cake comes out clean. Remove from oven and let cool on a wire rack 10 to 15 minutes. Remove cake from pan and let cool completely on wire rack. |
Recipes Search
Copyright © 1993 - 2012 Lanier Publishing International