Ingredients
12
12 servings
- •2 cups all-purpose flour
- •0.25 teaspoon salt
- •1 tablespoon baking powder
- •1 cup butter, softened
- •1 cup sour cream
- •1.5 cups white sugar
- •2 eggs
- •1 tablespoon vanilla extract
- •0.5 cup brown sugar
- •1 cup chopped pecans
- •1 teaspoon ground cinnamon
- •2 tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
- In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
- To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.
Nutritional Facts
Per 12 servings
- Calories: 486
- Carbohydrate: 53g
- Fat: 30g
- Fiber: 2g
- Protein: 5g
- Sugar: 35g
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