Moist and feeds many people! This is a Southern cake that gets its name from the sour cream and cinnamon tastes that will sock it to you!
Total Time: 35 minutes prep, 30 minutes baking
Yield: Recipe says 8, but served 22 students with seconds!
Source: http://www.food.com
Ingredients:
- butter (for greasing the pan)
- Filling
- 1 1/4 cup chopped pecans
- 3 Tbsp brown sugar
- 2 1/2 tsp ground cinnamon
- Glaze
- 1 1/2 cup confectioner's sugar
- 2 Tbsp lemon juice
- 2 Tbsp milk
- Cake
- 1 package yellow cake mix
- 1 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup sugar
- 2 Tbsp all-purpose flour
- 4 large eggs
Steps:
- Blend the streusel filling ingredients until the pecans are covered.
- Whisk the glaze ingredients until smooth and no lumps.
- Preheat the oven to 375 degrees F. Grease a 9x13 inch pan with butter.
- Combine cake mix, sour cream, oil, water, sugar and flour in a large mixer bowl. Beat at medium speed for 4 minutes with electric mixer, or until blended, adding eggs one at a time. Don't overbeat, or cake will sink! (I found that out the first time!)
- Pour 1/2 of batter into the greased pan. Evenly pat streusel filling on top and swirl the filing into the batter with a fork. Spoon remaining batter evenly over filling.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan 1/2 hour. Then invert onto cake rack until completely cooled.
- Whisk glaze again, and drizzle over the cake. Enjoy!
