With no way to hold my head that didn’t hurt.
And the beer I had for breakfast wasn’t bad,
So I had one more for dessert…”
¼ cup White Sugar (for topping)
1 teaspoon Saigon Cinnamon (or the boring one in your cupboard)
1 cup Pecan halves
1 cup White Sugar (for batter)
1 stick Butter (1/2 cup)
1 cup Sour Cream
1 teaspoon Vanilla (double strength Madagascar if you have it)
2 cups Flour
½ teaspoon China Tung Hing Cinnamon (yeah right)
1 teaspoon Baking Soda
1 teaspoon Baking Powder
Put first four ingredients into food processor, pulse on and off 5-6 times until pecans are ¼ inch pieces. Butter and flour Bundt pan. Sprinkle topping into Bundt pan to coat sides and bottom. Reserve the rest for the cake filling.
Preheat oven to 325 degrees Fahrenheit. Spoon half the batter into the Bundt pan. Spoon half the remaining topping mixture on top of the batter. Fill pan with remaining batter, sprinkle remaining topping mixture on top of batter. Bake for 40 minutes. Cool for 5 minutes and remove from pan. Cool for another 10 minutes then cover to keep exceptionally moist.
“On a Sunday morning sidewalk,
I’m wishing, Lord, that I was stoned.
‘Cause there’s something in a Sunday
That makes a body feel alone.
And there’s nothing short a’ dying
That’s half as lonesome as the sound
Of the sleeping city sidewalk
And Sunday morning coming down.”
Latest posts by Jas (see all)
- German Meatballs in Creamy Caper Sauce – Königsberger Klopse - January 22, 2019
- Chicken in Beer Sauce with Welsh Rarebit – Coq à la Bière - January 15, 2019
- Baked Red Beet Falafel with Yogurt Mint Sauce - January 8, 2019