Ingredients
- 3 cups cake flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp salt
- 1 1/2 cups sugar
- 3/4 cup butter at room temperature
- 1/4 cup vegetable oil
- 4 egg at room temperature
- 1 tsp vanilla extract
- 1 1/4 cups sour cream
- 1 1/2 tsp ground cinnamon
- 4 tbsp brown sugar
- 1 cup chopped, toasted pecans
Directions
- 1Preheat oven to 350F. Grease and flour a 10-inch tube pan.
In a medium bowl, sift together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in vegetable oil and the eggs, adding one in at a time. Mix in vanilla extract.
Working in two or three alternating additions, stir in the flour mixture and the sour cream, making sure to end with an addition of the flour. Mix only until no streaks of dry ingredients remain visible.
In a small bowl, stir together cinnamon, brown sugar and toasted pecans.
Add half of the cake batter to the prepared pan and spread it into an even layer. Top evenly with cinnamon mixture, then spread the rest of the cake batter on top.
Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake completely in the pan, on a wire rack. When cool, drizzle with cinnamon glaze.
Cinnamon Glaze
2 tbsp milk
approx 1 cup confectioner sugar
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
Combine all glaze ingredients in a small bowl and whisk until smooth. If glaze is too thick to drizzle easily, add a bit more milk. If glaze is too thin, add a little more sugar.
