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Ingredients
US|METRIC
4 SERVINGS
- 1 cup flour
- 1 cup firmly packed light brown sugar
- 1 Tbsp. McCormick Cinnamon (Ground)
- 1/2 cup cold butter (cut into chunks)
- 1 cup chopped pecans
- 2/3 cup butter (softened)
- 2 cups granulated sugar
- 2/3 cup sour cream
- 4 eggs
- 1 Tbsp. McCormick Pure Vanilla Extract
- 2 cups flour
- 1/4 tsp. baking soda
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Directions
- Preheat oven to 325°F. For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
- For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
- Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar, if desired.
NutritionView More
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1760Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1760Calories from Fat780 |
% DAILY VALUE |
Total Fat87g134% |
Saturated Fat42g210% |
Trans Fat |
Cholesterol375mg125% |
Sodium580mg24% |
Potassium440mg13% |
Protein20g |
Calories from Fat780 |
% DAILY VALUE |
Total Carbohydrate233g78% |
Dietary Fiber7g28% |
Sugars158g |
Vitamin A45% |
Vitamin C2% |
Calcium20% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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