Rafed English

Pecan and Cinnamon Ring Recipe


125g butter
1 cup castor sugar
1tsp vanilla essence
2 eggs
1 x 250ml tub sour cream
1 ½ cups flour
½ cups  self raising flour
1 tsp bicarbonate of soda
1 cup pecan nuts finely chopped
½ cup brown sugar
¼ cup sugar
2tsp cinnamon powder


Preheat oven to 180 c

Grease and line a 23cm ring pan.

· Cream butter, castor sugar and vanilla essence until light and fluffy

· Beat in eggs one at a time until well  combined

· Sift flour, self raising flour and bicarbonate of soda and leave aside

· Add sour cream to the butter and sugar mixture and stir well

· Lastly add the flour to the butter mixture and beat well.

· Spread ½ the batter into the prepared ring pan

· Combine the brown sugar, sugar, pecan nuts and cinnamon powder.

· Sprinkle ½ the brown sugar mixture evenly over cake

· Spread remaining cake batter over the brown sugar mixture

·  Sprinkle remaining brown sugar and pecan mixture over the cake and press gently.

· Bake for 30 -40 minutes before turning onto a wire rack to cool.

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