#shorts #food #cake

Makes 1 10-inch Cake

Pecan Streusel:
1 1/2 c chopped pecans
3/4 c packed brown sugar
1 Tbsp ground cinnamon

Cake:
2 c all-purpose flour
1 c whole wheat pastry flour (or use all white)
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 c (2 sticks) butter, softened
1 1/2 c sugar
1 1/2 c sour cream
3 large eggs, at room temperature
1 tsp vanilla extract
1 1/2 tsp grated lemon zest (optional)

1. Grease and flour a 10-inch bundt or tube pan.
2. Preheat the oven to 350 degrees.
3. To prepare the filling, combine the pecans, brown sugar, and cinnamon in a bowl and stir to mix well. Reserve.
4. To prepare the cake, whisk together the flours, baking powder, baking soda and salt in a large bowl.
5. In a separate bowl, cream the butter, and sour cream until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and lemon zest, if using.
6. Add the reserved dry ingredients and beat until just smooth.
7. Pour about half the batter into the prepared pan. Sprinkle the reserved filling evenly down the center of the batter, preventing the filling from touching the sides of the pan. Cover with the remaining batter. Bake until a wooden skewer tests clean when inserted in the thickest part, 45 to 55 minutes.
8. Cool in the pan for 10 minutes before turning out.

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