• Preparation Time 20 minutes
  • Baking Time 65 minutes
  • Makes about 8 servings
  • Freezing Excellent

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Ingredients

  • Cake
  • 1 cup sour cream
  • 1 tsp baking soda
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Topping
  • 1/2 cup pecans
  • 1/2 cup packed brown sugar
  • 1 tsp cinnamon

Serving Size: about 8 servings

Directions

Serving Size: about 8 servings

  • Preheat oven to 350 °F (180 °C).
  • Cake : Combine sour cream and baking soda in small bowl; set aside.
  • Cream butter and sugar in large mixer bowl until light and fluffy.
  • Add eggs one at a time, beating thoroughly. Add vanilla.
  • Combine flour, baking powder and salt in separate medium bowl.
  • Add to creamed mixture alternately with sour cream mixture, mixing lightly after each addition.
  • Spread half of batter in greased 8" (20 cm) springform pan.
  • Topping : Combine all ingredients for topping in small bowl. Sprinkle half over batter.
  • Cover with remaining batter and topping.
  • Bake in preheated oven for 55 to 65 minutes or until toothpick inserted in centre comes out clean. Cover top with aluminium foil if browning too quickly.

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