Yield: 16 - 20 servings
from Cookin' Up Country Breakfasts
from Cookin' Up Country Breakfasts
Cake | Topping | ||
---|---|---|---|
1 c. | butter, softened | 1 c. | finely chopped pecans |
1 c. | sugar | 1/2 c. | sugar |
3 | eggs | 1 t. | cinnamon |
1 c. | sour cream | ||
1 t. | vanilla | ||
1 t. | lemon extract | ||
2-1/2 c. | all-purpose flour | ||
2-1/2 t. | baking powder | ||
1 t. | baking soda | ||
1/8 t. | salt |
- Grease 13 x 9 x 2-in baking pan. Preheat oven to 350 degrees.
- Combine sour cream and extracts.
- Combine topping ingredients.
- Combine flour, baking powder, baking soda, and salt.
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
- Add flour mixture to creamed mixture alternately with sour cream mixture. Mix well.
- Spread half in a greased baking pan. Sprinkle half the topping over the batter. Carefully spread remaining batter on top; sprinkle with remaining topping.
- Bake for 30 - 35 minutes or until cake tests done.