Sour Cream Brunch Cake

Recipe Ingredients

		Cake
1 cup	198g / 7oz	Margarine - softened
2 cups	396g / 13oz	Sugar
2		Eggs
1/2 teaspoon	2.5ml	Vanilla
2 cups	125g / 4.4oz	Flour
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Sour cream - light
		Filling
1/2 cup	73g / 2.6oz	Pecans - chopped
1 tablespoon	15ml	Cinnamon
3 tablespoons	45ml	Brown sugar - packed

Recipe Instructions

Grease and flour an angel food cake pan.

Mix all ingredients except filling , adding sour cream last.

Mix filling ingredients in a small bowl.

Pour half of batter into pan, sprinkle with half of filling, remainder of batter then remainder of filling.

Bake in a preheated 350F oven for 1 hour.

Recipe was a prize winner at the Del Mar County Fair 1993

Source:
Jo Anne Merrill

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