Pecan & Cinnamon Ring


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 one 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