Pecan and Sour Cream Cake

  • Active Time 15m
  • Total Time 1h 25m

Serves 10

ingredients

  • 3/4 cup plus 1 tablespoon sugar
  • 2/3 cup butter, chopped into small pieces
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 4 ounces 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

directions

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 mixture.

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.

RecID 1084

nutrition information per serving

442 calories; 32g total fat; 82mg cholesterol; 234mg sodium; 36g carbohydrates; 3g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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