Pecan and Cinnamon Ring Recipe (10 May 2012)

Cakes and Biscuits

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.

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