Ingredients
Cake:
1 cup salted butter, softened
1 cup sugar
2 large eggs
1 cup FAGE Sour Cream
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
Crumble:
1 ½ cups pecans, chopped
½ cup butter, cubed
2 teaspoon ground cinnamon
½ cup sugar
Optional: garnish with raspberries and blackberries
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Steps
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a Bundt pan.
- In a mixing bowl, mix together butter and sugar until fluffy. Add eggs one by one to the butter mixture. Add sour cream, vanilla extract and mix well.
- Add flour, baking powder, baking soda and salt to the butter mixture until well combined.
- In a medium sized bowl, combine pecans, butter, cinnamon and sugar and set aside.
- Add half of the batter mixture to the bottom of the Bundt pan, top with 1/3 of the crumble mixture. Add remaining batter mixture and top with the rest of the crumble mixture.
- Bake for 45-50 minutes or until a toothpick comes out clean. Allow to cool before serving.
