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Sour Cream Breakfast Cake With Pecan And Cinn

Sour Cream Breakfast Cake With Pecan And Cinn is built on Brown Sugar, Cinnamon, Flour, Whole Wheat Flour, and Baking Powder. Scale it up or down for the number of people at the table.

Ingredients

• 3/4 cup
• 1 tbsp
• 2 cup
• 1 cup
• 1 tbsp
• 1 tsp
• 2 stick
• 1 1/2 cup
• 1 1/2 cup

Method (preview)

1. 1

   Mix together the filling, and put aside.

2. 2

   Preheat oven to 350 degrees.

3. 3

   Add the eggs, one at a time, beating well after each.

4. 4

   Stir in the lemon zest.

5. 5

   Add the flour mixture, and beat until just smooth.

6. 6

   Pour about 1/2 the batter into a greased and floured 10 ″ bundt or tube pan.

7. 7

   Sprinkle the filling evenly down the center of the batter...preventing the filling from touching the sides of the pan.

8. 8

   Cover with the remaining batter.

9. 9

   Bake until a skewer tests clean in the thickest part, about 45-55 minutes.

10. 10

    Cool in the pan for 10 minutes, before turning out.

11. 11

    Dust with powdered sugar.