Wednesday, April 24, 2013


This is a recipe I got several years ago from Southern Living, if I remember correctly.

3/4 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 cup sour cream
2 cups all-purpose flour*
2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp salt
3/4 cup firmly packed brown sugar
1 cup chopped pecans
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg

Grease and flour a 9 x 13-inch baking pan; set aside.

In a large mixer bowl, beat the butter at medium speed until fluffy; gradually add the granulated sugar, beating well.  Add the eggs, one at a time, beating well after each one.  Add the sour cream, mixing in well.

In a separate bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well blended.  Add this mixture to the butter mixture, beating well to blend.  Spread the batter into the prepared baking pan.

Combine the brown sugar, pecans, cinnamon and nutmeg together in a small bowl.  Sprinkle this mixture evenly over the batter.  Cover pan and refrigerate around 8 hours.

Preheat oven to 350 degrees.

Remove pan from refrigerator, uncover, and bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean.

*I never use all all-purpose flour.  It is much healthier to use 1 cup all-purpose and 1 cup 100% whole-wheat white flour.

NOTE: This makes a good brunch or weekend breakfast cookie cake as you basically do the preparation the night before.

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