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Pecan & Sour Cream Cake

Source: Close-up on Cakes
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Rating: 4   Reviews: 6 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 25 Minutes
  Serves 10
3/4 cup plus 1 tablespoon sugar
2/3 cup butter, chopped into small pieces
1 teaspoon vanilla extract
2 eggs
4 oz ground almonds
1 cup self-rising flour
1/2 teaspoon baking soda
3/4 cup plus 1 tablespoon sour cream or creme fraiche
1 1/4 cups chopped pecans
1 teaspoon ground cinnamon
2 tablespoons light brown sugar
Melted butter, for glazing, if desired
Pecan & Sour Cream Cake Recipe at
Preheat the oven to 350 degrees F. Butter a 9-inch springform cake pan.

In a food processor, combine the sugar, chopped butter, vanilla, eggs, ground almonds, flour, baking soda, and sour cream. Process for 1-2 minutes, until the mixture is smooth.

Pour half of the batter into the prepared pan.

Combine the pecans, cinnamon, and brown sugar and sprinkle half over the mixture in the pan. Top with the second half of the cake mixture and sprinkle with the remaining pecan, cinnamon, and sugar combination.

Bake for 1 hour, or until a skewer inserted in the middle of the cake comes out clean. Cool in the pan on a rack for 10-15 minutes. Turn out onto a wire rack to cool completely. If desired, brush the cake with the melted butter. Serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Sour Cream Cakes
 Sweet and Festive: Pecan Desserts
 Slice of Joy: Easy Holiday Cakes
Nutrition Facts per Serving
Yield:   Serves 10
Calories: 442
Fat. Total: 32g
Fiber: 3g
Carbohydrates, Total: 36g
Sodium: 234mg
% Cal. from Fat: 65%
Cholesterol: 82mg
Protein: 6g
Spotlight Recipe Review See all 6 reviews »

Rating: 5
by: Bronnie Reviewed: 10/19/2009
Pecan Sour Cream Cake
This cake was extremely moist and delicious. The only thing I would do different next time is add a bit more cinnamon.
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