Pecan Cinnamon Cake

    Pecan Cinnamon Cake

    (42)
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    2hours


    34 people made this

    This is a rich yellow ring cake with a streak of cinnamon, brown sugar and pecans in the centre. Easy!

    Ingredients
    Serves: 16 

    • 3 cups (375g) plain flour
    • 1/4 teaspoon bicarb soda
    • 1/4 teaspoon salt
    • 250g butter
    • 2 cups (400g) white sugar
    • 6 eggs
    • 250g sour cream
    • 1 teaspoon vanilla essence
    • 3 tablespoons ground cinnamon
    • 3 tablespoons brown sugar
    • 1/2 cup chopped pecans

    Directions
    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Preheat oven to 180 degrees C. Grease and flour a ring tin. Sift together the flour, bicarb soda and salt. Set aside.
    2. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Beat in the flour mixture until well blended. Pour batter into prepared pan.
    3. Pour half of batter into prepared ring tin. Sprinkle with cinnamon, brown sugar and nuts. Pour in remaining batter.
    4. Bake in the preheated oven for 90 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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    Reviews and Ratings
    Global Ratings:
    (42)

    Reviews in English (42)

    by
    86

    First of all I wish that when posting these recipes the information given is correct. When baking time is off, and ingredients aren't to the letter making a quality product is next to impossible. I baked this cake as instructed, and the result was terrible. 90 minutes is way too long for this cake to bake, and I do not know if it was a mistake but 3 and I love cinnamon, tablespoons of cinnamon is a bit much. And not only that but after baking for an hour the crust was hard, and the cake was dry. I wasted 20 dollars on ingredients, and was less than pleased. If I try it again I'll deffinitely make modifications.  -  30 Mar 2009  (Review from Allrecipes USA and Canada)

    by
    63

    This is a perfect base recipe for Sock It To Me Cake! I prefer from scratch, and I get so many requests for this cake. I've altered this recipe somewhat to make it a little richer for my own personal tastes, but I highly recommend this! Thanks for contributing.  -  29 Sep 2002  (Review from Allrecipes USA and Canada)

    by
    44

    This is basically a sour cream pound cake with a strip of nuts and spice in the center. The flavor of the cake is very good, but it came out a bit dry. Although 90 minutes is a good rule of thumb for a traditional pound cake, the oven temp for this one is a bit higher, so a shorter baking time may yield a moister cake. It's definitely worth baking again.  -  17 Jul 2007  (Review from Allrecipes USA and Canada)

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