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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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There's a surprise inside this tender cake from Rachel Yoder of Middlebury, Indiana: a sweet streusel filling. And the pretty drizzled icing has a pleasing touch of cinnamon instead of the usual vanilla. Ingredients:
1/2 cup butter, softened |
2/3 cup sugar |
3 eggs |
2 tablespoons maple syrup |
2 teaspoons vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup ground pecans, toasted |
1/2 teaspoon baking soda |
3/4 cup sour cream |
filling: |
1/4 cup ground pecans, toasted |
4 teaspoons brown sugar |
1-1/2 teaspoons king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
glaze: |
1/2 cup confectioners' sugar |
1/4 teaspoon ground cinnamon |
2 to 3 teaspoons 2% milk |
Directions:
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in the eggs, syrup and vanilla. Combine the flour, pecans and baking soda; add to creamed mixture alternately with sour cream.
2. Pour 2 cups batter into an 8-in. fluted tube pan coated with cooking spray. Combine the filling ingredients; sprinkle over batter. Top with remaining batter.
3. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes; remove from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake. Yield: 6 servings.
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