Ingredients
- 3/4 cup Hy-Vee unsalted butter (softened)
- 1 1/2 cups Hy-Vee granulated sugar (divided)
- 2 Hy-Vee large eggs
- 1 teaspoon Hy-Vee vanilla
- 2 cups Hy-Vee flour
- 1 teaspoon Hy-Vee baking soda
- 1/2 teaspoon Hy-Vee salt
- 1 (8 ounce) container Hy-Vee light sour cream
- 1/3 cup Hy-Vee dark brown sugar (packed)
- 1 teaspoon Hy-Vee cinnamon
- 1 cup pecans (Hy-Vee chopped)
Preparation
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
2
Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
3
Mix peacans, 1/2 cup sugar, and ground cinnamon in a separate bowl.
4
Pour about half the batter into the prepared pan. Sprinkle about half the peacans topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
5
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.