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Source: Campbell's Recipes
Tagged With: 6 servings
Sour Cream Pecan Pound Cake
This versatile cake is perfect for breakfast, brunch or dessert.  Sour cream makes the cake especially moist...the cinnamon-sugar pecans make it irresistible!
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Serves: 6 servings
Prep Time: 15 minutes
Cook Time: 1 1/2 hours
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Vegetable cooking spray
1 cup butter (2 sticks)
2 3/4 cups sugar
2 eggs, beaten
2 cups sour cream
1 tablespoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup chopped pecans
1 tablespoon ground cinnamon




Heat the oven to 350° F. Lightly spray a 10-inch fluted tube cake pan with the cooking spray and lightly coat it with flour.
Beat the butter and 2 cups sugar in a large bowl with an electric mixer on medium speed. Add the eggs and mix well. Add the sour cream and vanilla and beat until the mixture is blended.
Stir the flour, baking powder and salt in a medium bowl. Add the flour mixture to the butter mixture and beat on low speed just until blended.
Stir the remaining sugar with the pecans and cinnamon in a small bowl. Pour 1/2 of the cake batter into the prepared baking pan. Sprinkle with 1/2 of the pecan mixture and repeat.
Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes. Remove the cake from the baking pan and cool completely on the wire rack.





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