Batter
- 1/2 cup [115 g] butter
- 1 cup [200 g] sugar
- 2 eggs
- 2 cups [280 g] sifted flour
- 1/2 teaspoon [2.5 mL] salt
- 1 teaspoon [5 mL] baking powder
- 1/2 teaspoon [2.5 mL] baking soda
- 1 teaspoon [5 mL] vanilla
- 1 cup [150 mL] sour cream
Topping
- 1/3 cup [80 mL] brown sugar
- 1/4 cup [60 g] sugar
- 1 teaspoon [5 mL] cinnamon
- 1 cup [250 mL] pecan pieces
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- Cream butter and sugar; add eggs, one at a time, beating well.
- Sift together flour, salt, baking powder and baking soda.
- Add to creamed mixture alternately with the sour cream, beginning and ending with flour.
- Stir in vanilla.
- Spread half the batter in a 9 x 13-inch [23 x 33-cm] greased pan.
- Mix topping ingredients together; sprinkle half over the batter in the pan.
- Spoon remaining batter over topping ingredients and top with remaining topping ingredients.
- Bake at 325°F [160°C] for 35 to 40 minutes.
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