Ingrients & Directions

10 tb Unsalted Butter 3/4 c Granulated Sugar
2 c All-Purpose Flour 2 lg Eggs
1 ts Baking Powder 1 ts Vanilla Extract
1/2 ts Baking Soda 1 c Sour Cream, Reduced-Fat Or
1/4 ts Salt Regular

1 c Pecans — chopped coarse 3 tb Unsalted Butter — at room
1/2 c Packed Light Brown Sugar -temperature
1/2 c All-Purpose Flour 2 ts Vanilla Extract

Heat the oven to 325 F. Grease a 9- or 9 1/2-inch springform pan.
Start the cake: Melt the butter in a medium-size saucepan (or in a
bowl in microwave). Remove from the heat can cool slightly. Put the
flour, baking powder, baking soda, and salt into a large bowl. Stir
to mix well. Add sugar, eggs, and vanilla to the butter; whisk to
blend well. Stir in sour cream. Put all the topping ingredients into
a small bowl. Work with your fingers or a fork until the mixture is
in coarse crumbs. Add the sour-cream mixture to the flour mixture and
stir just until well blended (batter may be slightly lumpy). Spread
the batter in the prepared pan. Sprinkle the topping over the
surface. Bake until a wooden pick inserted in center comes out clean,
65 to 75 mins. Place the pan on a wire rack to cool for 15 to 20
mins. Loosen the edges of the cake with a knife and remove the sides
of the pan. Let cool. If not serving the same day, wrap airtight and
store overnight at room temperature, or freeze. YIELD: 12 portions.

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12 servings

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