PECAN SOUR CREAM CAKE

Pecan Sour Cream Cake image

There's a surprise inside this tender cake from Rachel Yoder of Middlebury, Indiana: a sweet streusel filling. And the pretty drizzled icing has a pleasing touch of cinnamon instead of the usual vanilla.

Provided by Taste of Home

Time 55m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1/2 cup butter, softened
2/3 cup sugar
3 eggs
2 tablespoons maple syrup
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/4 cup ground pecans, toasted
1/2 teaspoon baking soda
3/4 cup sour cream
FILLING:
1/4 cup ground pecans, toasted
4 teaspoons brown sugar
1-1/2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
GLAZE:
1/2 cup confectioners' sugar
1/4 teaspoon ground cinnamon
2 to 3 teaspoons 2% milk

Steps:

In a small bowl, cream butter and sugar until light and fluffy. Beat in the eggs, syrup and vanilla. Combine the flour, pecans and baking soda; add to creamed mixture alternately with sour cream. , Pour 2 cups batter into an 8-in. fluted tube pan coated with cooking spray. Combine the filling ingredients; sprinkle over batter. Top with remaining batter. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes; remove from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.

Nutrition Facts : Calories 549 calories, Fat 27g fat (14g saturated fat), Cholesterol 167mg cholesterol, Sodium 309mg sodium, Carbohydrate 67g carbohydrate (40g sugars, Fiber 1g fiber), Protein 9g protein.