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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sour Cream Breakfast Cake Recipe

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This recipe for Sour Cream Breakfast Cake is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake Batter
3 cups all purpose flour
1½ teaspoons baking powder
1½ baking soda
Pinch of salt
1½ cups sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1½ teaspoons vanilla extract
1½ sour cream

Nut Mixture
1/2 cup (packed) golden brown sugar
1/2 cup chopped pecans
1½ teaspoons ground cinnamon
Directions:
Directions:
Preheat oven to 350ºF.
Grease and flour 12-cup Bundt pan.
Mix brown sugar, pecans and cinnamon in small bowl. Set nut mixture aside.
Sift flour, baking powder, baking soda and salt into medium bowl. Using electric mixer, beat sugar and butter in large bow until blended. Beat in eggs 1 at a time. Beat in vanilla. Add flour mixture; beat just until combined. Mix in sour cream.
Sprinkle half nut mixture in bottom of pan. Place half of batter on top of nut mixture. Sprinkle rest of nut mixture on top of batter. Spoon other half of batter over nut mixture. Bake until cake is golden and tester inserted near center comes out clean, about 50 minutes.

 

 

 

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