2¼ cups sugar divided
4 large eggs room temperature
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 cups sour cream
2 tbsp. ground cinnamon
½ cup chopped pecans
additional cinnamon and sugar for garnish
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing just enough after each addition to keep the batter smooth.
Spoon one-third of the batter into a greased 10-inch tube pan.
In a small bowl, combine the cinnamon, chopped pecans, and the remaining ¼ cup of sugar. Sprinkle half of this mixture over the batter in the pan. Repeat with another third of the batter, followed by the remaining nut mixture, and then finish with the final third of the batter.
Bake at 350°F for 60-65 minutes or until a toothpick inserted in the center comes out clean.
Cool for 15 minutes before removing the cake from the pan. Sprinkle the top with the additional cinnamon and sugar blend. Allow to cool completely before serving.
Recipe from Inspired By Charm (inspiredbycharm.com) | For personal use only.
