Sour Cream Cake
|Sugar||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Vanilla extract||1 Teaspoon|
|Self rising flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Sour cream||2⁄3 Cup (10.67 tbs)|
|Pecan nuts||1 Cup (16 tbs), chopped|
Pre-heat the oven to 350°F and grease and flour an 8 inch baking pan.
Cream the butter and sugar together, then beat in the eggs little by little.
Pour in the vanilla extract.
Sift the flour with the baking powder and cinnamon and mix into the creamed ingredients, then add the sour cream and chopped pecans.
Spoon the mixture into the pan and bake for 55-65 minutes.
Leave to cool for 15 minutes before turning out.