Butter Pecan Bundt Cake

Batter Ingredients:
2 cups flour - sift before measuring
1 teaspoon baking soda
1 teaspoon baking powder
1 (or 2) teaspoon cinnamon
1/2 cup butter, room temperature (My apt is cooler than most usually about 65Degrees, hence my butter was probably a harder than it should have been. Also the reason why I struggled to cream the butter.)
1 cup sugar (I used Turbinado sugar which seemed to work fine. But the larger crystals may not cream as well with the butter.)
1 egg, lightly beaten
1 tablespoon vanilla
8 oz. sour cream (1 cup)

Topping – (I recommend increasing by ½ what is listed below.)
1/4 cup flour
3/4 cup brown sugar, packed firmly
1/4 teaspoon salt
1/2 (or 1 whole) cup chopped pecans
1/4 cup room temp butter
Allspice (to taste – maybe ½ to 1 teaspoon) or Cardamom

Topping Preparation: Mix flour, sugar, salt, spices, and pecans. Add butter until mixture is crumbly. (Work it, you feisty baker you.) I used pastry forks, but I not sure it helped that much. Set aside.

Batter Preparation:
Grease and flour a Bundt or tube pan. Preheat oven to 350. Into medium bowl, sift together flour, baking soda, cinnamon, and baking powder. In another mixing bowl, cream together butter with sugar until fluffy and light; add egg and vanilla - mix well. Add half dry ingredients, mixing just until flour is blended. Blend in sour cream. By hand, stir in remaining dry ingredients. (FYI - I found the batter to be very thick and paste like. Undaunted just kept following the recipe.) Spread half of batter into a greased and floured tube pan. Sprinkle half of topping and spread with remaining batter. Sprinkle with remaining topping and bake at 350 degrees for 40 - 45 minutes.

Serves: 12

Source: Originally called "Sour Cream Coffee Cake".

Prepared by: Kelly for the February 2009 meeting.