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Danish Pecan Cake




Source of Recipe


internet


Recipe Introduction


This moist, streusel-swirled coffeecake can be made in a Bundt pan or in two loaf pans.



Recipe Link: http://cooking village.com

List of Ingredients




Streusel Filling

1/2 cup packed brown sugar

1/2 cup mini chocolate chips

1/2 cup chopped pecans

1 1/2 teaspoons ground cinnamon

Cake Batter

1 1/2 sticks (12 tablespoons) butter or margarine, softened

1 1/2 cups sugar

3 large eggs

1 1/2 teaspoons vanilla extract

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 1/2 cups sour cream



Recipe




1. Preheat oven to 350F. Grease a 12-cup Bundt pan or two 9 x 5-inch loaf pans.


2. In a small bowl, mix together the filling ingredients. Set aside.


3. In a large bowl with an electric mixer, beat the butter and sugar until fluffy; then beat in the eggs and vanilla. In another bowl, mix the flour, baking powder, baking soda and salt. In 3 additions, stir the dry ingredients into the butter mixture, alternating with the sour cream.


4. Spread half of the batter in the Bundt pan, then top with half of the filling. Repeat layering once. (Or layer in loaf pans.)


5. Bake for 1 hour (about 50 minutes if you’re using loaf pans). Let cake cool slightly in the pan before inverting onto a rack to cool completely.