Monday, 14 May 2012

Pecan & Cinnamon Ring

125g butter
1 cup castor sugar
1 tsp vanilla essence
2 eggs
1x250ml tub sour cream
1 ½ cups flour
½ cup self rising flour
1 tsp bicarbonate of soda
1 cup pecan nuts, finely chopped
½ cup brown sugar
¼ cup sugar
2 tsp cinnamon powder

Preheat oven to 180
Grease and line a 23cm ring pan Cream butter, castor sugar and vanilla essence until light and fluffy
Beat eggs on at a time until well combined
Sift flour
Self rising 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 butter 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 the remaining cake batter over the brown sugar mixture
Sprinkle remaining brown sugar and pecan mixture over the cake and press gently
Bake for 30-40min before turning onto a wire rack to cool

Recipe contributed by Fathima Moosa

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