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3 cups all purpose flour
2 tsp baking powder
3/4 tsp baking soda
1 tsp salt
1 1/2 cups sugar
3/4 cup butter, room temperature
1/4 cup vegetable oil
3 large eggs
1 tsp vanilla extract
1 1/4 cups sour cream
1 1/2 tsp. ground cinnamon
4 tablespoons brown sugar
1 cup chopped, toasted pecans
Preheat oven to 325F. Grease and flour a 10-inch tube pan.
In a medium bowl, sift together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in vegetable oil and the eggs, adding one in at a time. Mix in vanilla extract.
stir in the flour and the sour cream, making sure to end with an addition of the flour and other dry ingredients. Mix only until no streaks of dry ingredients remain visible.
In a small bowl, stir together cinnamon, brown sugar and toasted pecans.
Add half of the cake batter to the prepared pan and spread it into an even layer. Top evenly with cinnamon mixture, then spread the rest of the cake batter on top. making sure the nuts are in the middle.
Bake for about 45 minutes to one hour, or until a toothpick inserted into the center comes out clean.
Cool the cake completely in the pan, on a wire rack. When cool, drizzle with cinnamon glaze.
I love my squeeze bottle- perfect for things like this.