Ingredients
- 1 cup butter, at room temperature
- 1 cup sugar
- 3 eggs
- 2 tsp. vanilla
- 2 ½ cups flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- 1 cup sour cream
- 1/3 cup light brown sugar
- 2 tbs. sugar
- 1 cup toasted pecans
- 1 tsp. cinnamon
- 1/3 cup flour
- 4 tbs. butter, at room temperature
- For apple-pecan cake: Add 1 ½ cups coarsely chopped peeled apples and 1 ½ cups coarsely chopped pecan to the batter after adding the sour cream and stir to distribute well.
- Dried sour cherries: Add 1 cup sour cherries and 1 cup sliced almonds to the batter after adding the sour cream.
Preparation
Step 1
Combine the light brown sugar, 2 tbs. sugar, toasted pecans, and cinnamon and process until the nuts are coarsely chopped. Remove ¾ of the mix and set aside. To the remaining ¼ of the mix add the 4 tbs. butter and 1/3 cup flour and pulse until crumbly.
Preheat the oven to 350 degrees. Prepare a 10 inch bundt pan. Combine the flour, baking powder, baking soda, and salt. Set aside.
Beat butter until soft; add sugar, beating until light and fluffy. Add the eggs, beating well after each addition. Beat in vanilla. Add flour on low speed, alternately with sour cream. Mix only until combined.
Place 2/3 of the batter in the prepared pan, spread the ¾ of the reserved nut mixture over top, then spoon over 1/3 of the remaining batter. Spread the butter-flour nut mix over top. Bake 50 minutes.
For apple-pecan cake: Add 1 ½ cups coarsely chopped peeled apples and 1 ½ cups coarsely chopped pecan to the batter after adding the sour cream and stir to distribute well.
Dried sour cherries: Add 1 cup sour cherries and 1 cup sliced almonds to the batter after adding the sour cream.