125g butter
1 cup castor sugar
1 tsp vanilla essence
2 eggs
1x250ml tub sour cream
1 ½ cups flour
½ cup self rising flour
1 tsp bicarbonate of soda
1 cup pecan nuts, finely chopped
½ cup brown sugar
¼ cup sugar
2 tsp cinnamon powder
Preheat oven to 180. Grease and line a 23cm ring pan Cream butter, castor sugar and vanilla essence until light and fluffy. Beat eggs on at a time until well combined. Sift flour. Self rising flour and bicarbonate of soda and leave aside. Add sour cream to the butter and sugar mixture and stir well. Lastly add the flour to the butter mixture and beat well. Spread ½ the butter into the prepared ring pan. Combine the brown sugar, sugar, pecan nuts and cinnamon powder. Sprinkle ½ the brown sugar mixture evenly over cake. Spread the remaining cake batter over the brown sugar mixture. Sprinkle remaining brown sugar and pecan mixture over the cake and press gently. Bake for 30-40min before turning onto a wire rack to cool.
1 cup castor sugar
1 tsp vanilla essence
2 eggs
1x250ml tub sour cream
1 ½ cups flour
½ cup self rising flour
1 tsp bicarbonate of soda
1 cup pecan nuts, finely chopped
½ cup brown sugar
¼ cup sugar
2 tsp cinnamon powder
Preheat oven to 180. Grease and line a 23cm ring pan Cream butter, castor sugar and vanilla essence until light and fluffy. Beat eggs on at a time until well combined. Sift flour. Self rising flour and bicarbonate of soda and leave aside. Add sour cream to the butter and sugar mixture and stir well. Lastly add the flour to the butter mixture and beat well. Spread ½ the butter into the prepared ring pan. Combine the brown sugar, sugar, pecan nuts and cinnamon powder. Sprinkle ½ the brown sugar mixture evenly over cake. Spread the remaining cake batter over the brown sugar mixture. Sprinkle remaining brown sugar and pecan mixture over the cake and press gently. Bake for 30-40min before turning onto a wire rack to cool.
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