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    Pecan & Sour Cream Cake**

    Source of Recipe

    3/4 cup plus 1 tablespoon sugar
    2/3 cup butter, chopped into small pieces
    1 teaspoon vanilla extract
    2 eggs
    4 oz ground almonds
    1 cup self-rising flour
    1/2 teaspoon baking soda
    3/4 cup plus 1 tablespoon sour cream or creme fraiche
    1 1/4 cups chopped pecans
    1 teaspoon ground cinnamon
    2 tablespoons light brown sugar
    Melted butter, for glazing, if desired

    Preheat the oven to 350 degrees F. Butter a 9-inch springform cake pan.

    In a food processor, combine the sugar, chopped butter, vanilla, eggs, ground almonds, flour, baking soda, and sour cream. Process for 1-2 minutes, until the mixture is smooth.

    Pour half of the batter into the prepared pan.

    Combine the pecans, cinnamon, and brown sugar and sprinkle half over the mixture in the pan. Top with the second half of the cake mixture and sprinkle with the remaining pecan, cinnamon, and sugar combination.

    Bake for 1 hour, or until a skewer inserted in the middle of the cake comes out clean. Cool in the pan on a rack for 10-15 minutes. Turn out onto a wire rack to cool completely. If desired, brush the cake with the melted butter. Serve.

    Recipe reprinted by permission of Weldon Russell. All rights reserved.
    Date Added: 01/01/2008




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