Vanilla, Cinnamon and Pecan Cake
recipe
Vanilla, Cinnamon and Pecan Cake
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This moist cake uses soured cream to give it a rich texture and contrasts beautifully with the toasted pecans.
Ingredients
- 100g pecans
- 50g dark brown sugar
- 1 tsp cinnamon
- 150g butter, softened
- 150g caster sugar
- 1 large egg, at room temperature and beaten
- 200g self-raising flour
- 200ml soured cream
- 1 1/2 tsp vanilla extract
Preparation:
25
Cook Time:
60
Total Time:
85min
Directions
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- Preheat the oven to //gas mark Grease the sides and line the bottom of a cm/inch springform or loose-bottomed cake tin with greaseproof paper.
- Chop the pecans and mix with the brown sugar and cinnamon.
- In a large bowl, whisk together the softened butter and caster sugar until pale and fluffy. Slowly whisk in the eggs. Fold in the flour, soured cream and vanilla.
- Spoon half of the cake batter into the tin, then sprinkle over half of the pecan and sugar mixture.
Source: Terry Farris
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