Pecan sour cream cake | Women's Weekly Food

Ingredients

• 250 gram butter, softened
• 1 teaspoon vanilla extract
• 3/4 cup (165g) caster sugar
• 2 eggs
• 300 gram sour cream
• 1 1/2 cup (225g) plain flour
• 1/2 cup (75g) self-raising flour
• 1 teaspoon bicarbonate of soda
• 1/2 cup (60g) finely chopped pecans
• 2 tablespoon brown sugar
• 1/2 teaspoon ground cinnamon