Sour Cream Breakfast Cake
***Pecan and Cinnamon Filling***
1 1/2 cups lightly toasted pecans -- chopped
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
***Sour Cream Cake***
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter -- at room temperature
1 1/2 cups sugar
3 eggs- lightly beaten -- at room temperature
1 tablespoon grated or minced fresh lemon zest
1 teaspoon pure vanilla extract
1 1/2 cups sour cream - not nonfat -- at room temperature
Powdered sugar for dusting
To make the Pecan and Cinnamon Filling: In a bowl, combine the pecans, brown sugar, and cinnamon and stir to mix well. Set aside.
Preheat an oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan and set aside.
To make the Sour Cream Cake, place the flour, baking powder, baking soda, and salt together into a sifter or fine sieve and sift onto a sheet of waxed paper or into a bowl. Set aside.
In the bowl of a standing mixer fitted with a flat beater, or in a bowl using a hand mixer, beat the butter until soft and creamy, about 45 seconds.
With the mixer still running, slowly add the sugar, then stop the mixer and scrape the mixture that clings to the sides of the bowl into the center.
Continue beating until very light and fluffy, about 5 minutes. Slowly pour in the eggs and beat until smooth, about 2 minutes. Stir in the lemon zest and vanilla.
Using the mixer on low speed or a rubber spatula, fold in about half of the flour mixture, then the sour cream, and finally the remaining flour mixture.
Spoon about half of the batter into the prepared pan. Sprinkle the reserved filling evenly down the center of the batter, preventing the filling from touching the sides of the pan. Cover with the remaining batter. Bake until a wooden skewer inserted in the thickest part comes out clean, 45 to 55 minutes. Remove the pan to a wire rack to cool for about 10 minutes, then turn the cake out onto the rack to cool completely. Place on a serving plate and dust with powdered sugar.
Makes a 10-inch cake, enough for 12 servings
Recipe source: Kitchenlink.com - James McNair's Breakfast
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