Sour Cream and Pecan Cake
Sour Cream and Pecan Cake
Rating: (1 rated)
  • 2 tablespoons (30 ml) sugar
  • 2 tablespoons (30 ml) unbleached all-purpose flour
  • 2 tablespoons (30 ml) unsalted butter, softened
  • 1/2 teaspoon (2.5 ml) ground cinnamon
  • 1 1/2 cups (375 ml) pecan halves
  • Preparation
  • With the rack in the middle position, preheat the oven to 180°C (350°F). Line a 13 x 23-cm (5 x 9-inch) loaf pan with parchment paper, letting the paper hang over the 2 long sides. Butter the other 2 sides.
  • Description
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