Perfect. Firm on the outside, soft on the inside. Dusted with powdered sugar and filled with an intoxicating filling of pecans, butter, brown sugar and cinnamon.
Josh took one bite and declared it to be, “a piece of Heaven.”
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 cup butter, softened
- 1 cup sour cream
- 1 1/2 cups white sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1/2 cup brown sugar
- 1 cup chopped pecans
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- Preheat oven to 350 degrees F (175 degrees C). Spray bundt pan with Pam baking spray and lightly dust with flour. 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.
- Pour half the batter into the pan. Sprinkle pecan topping on top. Pour other half of batter on top of pecan mixture.
- Bake in the preheated oven for 50 to 60 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.
- Dust with powdered sugar.