Name: Pecan sour cream cake
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 250 gram butter, softened; 1 teaspoon vanilla extract; 3/4 cup (165g) caster sugar; 2 eggs; 300 gram sour cream; 1 1/2 cup (225g) plain flour; 1/2 cup (75g) self-raising flour; 1 teaspoon bicarbonate of soda; 1/2 cup (60g) finely chopped pecans; 2 tablespoon brown sugar; 1/2 teaspoon ground cinnamon

Ingredients

250 gram butter, softened

1 teaspoon vanilla extract

3/4 cup (165g) caster sugar

2 eggs

300 gram sour cream

1 1/2 cup (225g) plain flour

1/2 cup (75g) self-raising flour

1 teaspoon bicarbonate of soda

1/2 cup (60g) finely chopped pecans

2 tablespoon brown sugar

1/2 teaspoon ground cinnamon

Method

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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