This is one of those warm, gooey, comforting cakes that makes you feel good inside.
In essence, this cinnamon pecan sour cream cake tastes a lot like a cinnamon pecan roll in cake form. Except with a baked crust on top and gooeyness underneath. But, you get the idea.
Having baked this on Valentine’s Day (Scott has a fondness for all vanilla/pecan type desserts) we then proceeded to eat big hunks of it for the next three days. Yep, I also forgot to mention that it’s big.
This is supposed to be a cinnamon swirl cake; as in, you mix big blobs of the batter with the pecan cinnamon sugar mixture to create a swirl throughout. But honestly, you do tend to lose a bit of that effect through baking, and it doesn’t matter one bit. In actuality, it helps to keep the whole cake moist, because the cinnamon sugar seeps through the yellow cake batter and caramelises.
Cinnamon Pecan Sour Cream Cake
6
servings15
minutes50
minutesIngredients
- For the cinnamon sugar
2/3 cup (135g) packed brown sugar
1/2 cup (54g) pecans, finely chopped
1 1/2 tsp cinnamon
- For the sour cream cake
1 1/2 sticks (170g) unsalted butter, softened
1 1/2 cups (330g) sugar
3 eggs
2 tsp vanilla extract
3 cups (375g) plain flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups (345g) sour cream
Directions
- Preheat the oven to 375 F / 190C. Grease a 22cm springform tin (a large tube/bundt tin would also work).
- Combine the sugar, pecans and cinnamon in a bowl and set aside.
- Cream the butter and the sugar together until light and fluffy. Then beat in the eggs, one at a time, until a smooth batter has formed. Add the vanilla and stir to combine.
- In a separate mixing bowl, sift the flour, baking powder, baking soda and salt. Add the dry ingredients to the batter, alternating with spoonfuls of the sour cream, and stir until the all of the flour and sour cream have been added and the batter is smooth.
- Spoon half of the batter into the prepared tin. Sprinkle half of the cinnamon/nut mixture over the batter and then spoon the remaining batter over the top of that. Sprinkle the rest of the cinnamon pecan sugar on top and then bake in the oven for 50-55 minutes, or until a skewer inserted into the centre comes out clean.
- Cool the cake in the tin and then remove and cut into slices. Serve immediately, preferably with some whipped cream or ice cream.
The words “warm” and “gooey” in the same sentence, accompanies by the photo, are making me HUNGRY over here. That is the perfect weekend treat!