The Weissman family serves this for special occasions, and Grace Weissman will make it for the teachers at her school.
- For the batter
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 2 cups flour, plus more for dusting the pan
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups sugar
- 2 large eggs
- 1 cup regular or low-fat sour cream
- 1/2 teaspoon vanilla extract
- For the filling/topping
- 1/4 cup packed light brown sugar
- 1 cup chopped pecans
- 1 teaspoon ground cinnamon
Preheat the oven to 350 degrees. Lightly grease a 10-inch Bundt pan or tube pan with butter, then dust with flour, shaking out any excess.
For the batter: Sift together the 2 cups of flour, baking powder and salt onto a sheet of wax paper.
Combine the 2 sticks of butter and the sugar in the bowl of a stand mixer or hand-held electric mixer; beat on low speed to incorporate, then on medium-high speed for about 3 minutes or until light and fluffy.
Reduce the speed to low; add the eggs one at a time, beating to combine each time. Add the sour cream and vanilla extract, beating to incorporate, then add the sifted flour mixture; beat until well combined.
For the filling/topping: Combine the brown sugar, pecans and cinnamon in a small bowl; mix well.
Use a spatula to transfer one-third of the batter to the pan, spreading it evenly. Spread three-quarters of the brown sugar mixture evenly over the batter. Cover evenly with the remaining batter, then top with the remaining one-quarter of the brown sugar mixture.
(Alternatively, spread half of the batter evenly in the pan, then cover evenly with the filling mixture. Top with the remaining half of the batter.)
Bake for 1 hour or until a tester inserted into the top half of the cake comes out clean.
Cool, then transfer to a serving plate.
The recipe comes from Pat Oglesby, Grace Weissman's maternal grandmother.
Tested by Bonnie S. Benwick.
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