Sour Cream and Pecan Cake | RICARDO

Ingredients

• 2 tablespoons (30 ml) sugar
• 2 tablespoons (30 ml) unbleached all-purpose flour
• 2 tablespoons (30 ml) unsalted butter, softened
• 1/2 teaspoon (2.5 ml) ground cinnamon
• 1 1/2 cups (375 ml) pecan halves
• 2 tablespoons (500 ml) unbleached all-purpose flour, sifted
• 1 1/2 teaspoons (7.5 ml) baking powder
• 1/4 teaspoon (1 ml) baking soda
• 1 pinch of salt
• 3/4 cup (180 ml) unsalted butter, softened
• 1 1/2 cups (375 ml) brown sugar
• 2 eggs
• 3/4 cup (180 ml) sour cream