Sour cream brunch cake

12 Servings

Ingredients

Quantity Ingredient
1 cup Margarine; softened
2 cups Sugar
2 Eggs
½ teaspoon Vanilla
2 cups Flour
1 teaspoon Baking powder
¼ teaspoon Salt
1 cup Sour cream; light
Filling:
½ cup Pecans; chopped
1 tablespoon Cinnamon
3 tablespoons Brown sugar, packed

Directions

Recipe by: Jo Anne Merrill Preparation Time: 1:00 Grease and flour an angel food cake pan. Mix all ingredients except filling , adding sour cream last.

Mix filling ingredients in a small bowl. Pour half of batter into pan, sprinkle with half of filling, remainder of batter then remainder of filling. Bake in a preheated 350 degree oven for 1 hour. Recipe was a prize winner at the Del Mar County Fair 1993 Jo Merrill Posted to EAT-L Digest 17 Sep 96 Date: Wed, 18 Sep 1996 05:20:25 -0500 From: LD Goss <ldgoss@...>

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