Brown Sugar Cinnamon Cake From Southern Living Food

SOCK IT TO ME CAKE

Steps:

• Preheat oven to 325°F. Coat a (14- to 16-cup) Bundt pan with baking spray. Beat butter with a stand mixer fitted with paddle attachment on medium speed until creamy, 2 to 3 minutes, stopping to scrape down sides of bowl as needed. With mixer running on medium speed, gradually add granulated sugar, beating until light and fluffy, 3 to 5 minutes, stopping to scrape down sides as needed. Add eggs, 1 at a time, beating until just combined after each addition.
• Whisk together flour, salt, and baking soda in a medium bowl. With mixer running on low speed and beating until just combined after each addtion, add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat in 1 tablespoon of the vanilla.
• Pour half of batter into prepared pan. Stir together toasted pecans, brown sugar, and cinnamon in a small bowl; sprinkle evenly over batter in pan. Spoon remaining batter over pecan mixture, carefully spreading in an even layer. Bake in preheated oven until a long wooden pick inserted in center of cake comes out clean, 60 to 75 minutes. Cool in pan on a wire rack 15 minutes; remove from pan, and let cool completely on wire rack, about 2 hours.
• Whisk together powdered sugar, milk, and remaining 1 teaspoon vanilla in a medium bowl until smooth. Spoon glaze over cooled cake.

COFFEE CAKE POUND CAKE - SOUTHERN LIVING

Steps:

• 1. Prepare Pecan Streusel: Combine 1st 3 ingredients in a bowl. Cut in butter with pastry blender or fork until mixture resembles small peas. Stir in 3/4 cup pecans - set aside
• 2. Prepare Pound Cake: Preheat oven to 350 degrees. ** Bake 1 cup of pecans in a single layer in a shallow pan 5 - 7 minutes or until lightly toasted and fragrant, stirring half-way through . Remove and reduce oven temp to 325. Cool pecans 20 minutes (these will be combined in step 5 with sugar and additional cinnamon)
• 3. Beat butter at med speed with heavy duty electric stand mixture until creamy. Gradually add granulated sugar beating until light and fluffy. Add eggs 1 at a time until just blended after each addition
• 4. Stir together flour and baking soda. Add to mixture alternately with sour cream beginning and ending with flour mixture. Beat at low speed until just blended after each addition. Stir in vanilla
• 5. Pour half of batter into a greased and floured 10 inch (12 cup) tube pan *** Combine TOASTED pecans, brown sugar and cinnamon and sprinkle over batter. Spoon remaining batter over pecan mixture and sprinkle with pecan streusel
• 6. Bake 325 for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick instered in the enter comes out clean. Cool in pan on wire rack 10-15 minutes. Remove from pan to wire rack and cool completely (at least an hour)
• 7. *** I used a Bundt pan - watch closely ** I did not do this - I used part of the streusel

BROWN SUGAR CINNAMON CAKE (FROM SOUTHERN LIVING)

Steps:

• Cream shortening and butter well.
• Add brown sugar and mix well.
• Add eggs one at a time, beating well after each one.
• Sift dry ingredients (including cinnamon).
• Add dry ingredients to cream mixture alternately with evaporated milk.
• Fold in chips
• Pour batter in well greased and floured tube or bundt pan.
• Bake at 300° for 1 hour and 15 minutes to 1 hour and 30 minutes.
• Remove from oven and cool for 10 minutes.