Cinnamon Nut Pound Cake
Ingredients
1 C. butter or margarine, softened
2 C. sugar
2 large eggs
2 C. all-purpose flour
1-1/4 tsp. baking powder
1/4 tsp. salt
8-ounce container sour cream
1 tsp. vanilla extract
1/2 to 1 C. finely chopped pecans
1 tsp. sugar
1 tsp. ground cinnamon
Cooking Instructions
Grease and flour a 10-inch Bundt or tube pan. Beat butter at medium speed with an electric mixer 2 minutes or until creamy; gradually add 2 C. sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture and beating at low speed just until blended after each addition. Stir in vanilla and nuts. Pour half of batter into prepared pan. Combine 1 tsp. sugar and cinnamon; sprinkle over batter in pan. Top with remaining batter. Bake at 325 degrees for 1 hour to 1 hour and 30 minutes or until a wooden pick inserted in cake comes out clean. Remove from oven and let cool on a wire rack 10 to 15 minutes. Remove cake from pan and let cool completely on wire rack.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)