INGREDIENTS

125g butter

1 cup castor sugar

1tsp vanilla essence

2 eggs

1 x 250ml tub sour cream

1 ½ cups flour

½ cups  self raising flour

1 tsp bicarbonate of soda

1 cup pecan nuts finely chopped

½ cup brown sugar

¼ cup sugar

2tsp cinnamon powder

METHOD

 Preheat oven to 180 c

Grease and line a 23cm ring pan.

·         Cream butter, castor sugar and vanilla essence until light and fluffy

·         Beat in eggs one at a time until well  combined

·         Sift flour, self raising 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 batter 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 remaining cake batter over the brown sugar mixture

·         Sprinkle remaining brown sugar and pecan mixture over the cake and press gently.

·         Bake for 30 -40 minutes before turning onto a wire rack to cool.