Quick & Easy

Pecan sour cream cake

For a delicious afternoon tea, serve thick slices of this moist pecan cake with whipped cream.
pecan sour cream cake



1.Preheat oven to 180°C (160°C fan-forced). Grease deep 23cm-round cake pan; line base with baking paper.
2.Beat butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sour cream and sifted flours and soda.
3.Spread half the cake mixture into pan; sprinkle with half the combined nuts, brown sugar and cinnamon. Spread with remaining cake mixture; sprinkle with remaining pecan mixture.
4.Bake cake about 1 hour. Stand cake in pan 5 minutes; turn, top-side up, onto wire rack to cool.

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