Pecan Cinnamon Cake
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
- Preheat oven to 180 degrees C. Grease and flour a ring tin. Sift together the flour, bicarb soda and salt. Set aside.
- 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.
- Pour half of batter into prepared ring tin. Sprinkle with cinnamon, brown sugar and nuts. Pour in remaining batter.
- 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:
(48)
Reviews in English (39)
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)
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)
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)