Rating: 4.5 stars 4.7
825 Ratings
  • 5 star values: 667
  • 4 star values: 111
  • 3 star values: 29
  • 2 star values: 14
  • 1 star values: 4

Melt in your mouth. My mother-in-law actually asked for this recipe... now THAT'S saying something.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
12
Yield:
1 - 9x13 inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.

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  • In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.

  • To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.

  • Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

Nutrition Facts

486 calories; protein 4.9g; carbohydrates 52.7g; fat 29.5g; cholesterol 85.2mg; sodium 279.9mg. Full Nutrition
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