Filling:
1 1/2 tablespoons All-purpose flour
1 tablespoon Cinnamon, ground
6 ounces Brown sugar
4 ounces Pecans, chopped
1 ounce Unsalted butter, melted
Cake:
4 ounces Unsalted butter
8 ounces Granulated sugar
2 Eggs
8 ounces Sour cream
7 ounces Cake flour, sifted
1/4 teaspoon Salt
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Vanilla extract
Yield: 1 Cake
1. To make the filling, blend all the filling ingredients together in a small bowl. Set aside.
2. To make the cake batter, cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Add the sour cream. Stir until smooth.
3. Sift the sifted flour, salt, baking powder and baking soda together twice. Stir into the batter. Stir in the vanilla extract.
4. Spoon half of the batter into a greased tube pan. Top with half of the filling. Cover the filling with the remaining batter and top with the remaining filling. Bake at 350°F (180°C) for approximately 35 minutes.
5. Yield: 1 Tub Cake
Notes: Method: Creaming
1 1/2 tablespoons All-purpose flour
1 tablespoon Cinnamon, ground
6 ounces Brown sugar
4 ounces Pecans, chopped
1 ounce Unsalted butter, melted
Cake:
4 ounces Unsalted butter
8 ounces Granulated sugar
2 Eggs
8 ounces Sour cream
7 ounces Cake flour, sifted
1/4 teaspoon Salt
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Vanilla extract
Yield: 1 Cake
1. To make the filling, blend all the filling ingredients together in a small bowl. Set aside.
2. To make the cake batter, cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Add the sour cream. Stir until smooth.
3. Sift the sifted flour, salt, baking powder and baking soda together twice. Stir into the batter. Stir in the vanilla extract.
4. Spoon half of the batter into a greased tube pan. Top with half of the filling. Cover the filling with the remaining batter and top with the remaining filling. Bake at 350°F (180°C) for approximately 35 minutes.
5. Yield: 1 Tub Cake
Notes: Method: Creaming
