Sour Cream Breakfast Cake

2 cups flour
1 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
2 sticks unsalted butter; room temperature
1½ cups granulated sugar
1½ cups sour cream
3 eggs
1 recipe Pecan Filling
Powdered sugar; for dusting1. Preheat oven to 350ºF.
2. Sift together the flours, baking powder, soda and salt in a large bowl.
3. In another bowl, cream the butter, sugar and sour cream until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the lemon zest. Add the flour mixture, and beat until just smooth.
4. Pour about ½ the batter into a greased and floured 10-inch Bundt or tube pan. Sprinkle the filling evenly down the center of the batter, preventing the filling from touching the sides of the pan. Cover with the remaining batter.
5. Bake in a preheated oven for about 45 to 55 minutes until a skewer tests clean in the thickest part.
6. Cool in the pan for 10 minutes, before turning out. Dust with powdered sugar.

Pecan Filling
1½ cups Pecan Valley Pecan Pieces
¾ cups brown sugar; firmly packed
1 tablespoon cinnamonMix pecans, brown sugar and cinnamon together. Put aside.

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