Ingredients
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1 teaspoon baking soda
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1 cup sour cream
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1 cup butter
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2 cups sugar
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2 cups cake flour, sifted
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1 ½ teaspoons baking powder
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½ teaspoon salt
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2 eggs
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½ teaspoon vanilla extract
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½ cup very finely chopped or ground pecans
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1 teaspoon cinnamon
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½ cup sugar
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¼ cup brown sugar
Instructions
- Preheat oven to 350°F.
- Grease a 9-cup Bundt pan or 9×13-inch pan with shortening or spray with cooking spray.
- Stir together the baking soda and sour cream in a small bowl. Let it sit until foam and/or small bubbles appear.
- Meanwhile, combine the sifted cake flour, baking powder and salt in a medium bowl.
- In a large bowl, cream the butter and sugar for 3 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition.
- Add one-third of the flour to the butter mixture, and then add half of the sour cream mixture.
- Add another one-third of the flour mixture and the remaining sour cream and then the remaining flour. Blend thoroughly but do not overbeat.
- Add the vanilla.
- In a small bowl, mix together all the streusel ingredients.
- Add half of the cake batter to the pan. Sprinkle a little more than half of the streusel mixture over the batter in the pan.
- Pour the remaining half of the cake batter in the pan, smoothing it out. Sprinkle the remaining the streusel mixture on the batter.
- Bake 35 to 45 minutes, or until cake tester comes out clean when inserted in center of cake.
- Remove from oven and let cool for 15 minutes. Invert the cake onto a serving platter and continue cooling. Slice and serve.
