We’re not big dessert people in my family. In fact, I’ve never baked anything besides premade cookie dough and my mom will only rarely succumb to the baking bug by preparing brownies or cookies. This recipe, however, is my mom’s baking claim to fame. Our family fell in love with this treat many years ago at Carmel’s Cobblestone Inn, and somehow it became part of our waistlines and our Christmas morning tradition. In fact, the presents don’t even get touched until everyone has loaded up on at least a couple of slices of this rich treat washed down with either Starbuck’s iced tea or Gevalia Kaffe (for the rest of us). Plus, since it’s for breakfast it doesn’t qualify as a dessert… right? Makes lots of servings.
- 2 sticks of butter (1 cup), softened
- 2-3/4 cups sugar
- 2 eggs, beaten
- 1/8 teaspoon salt
- 2 cups sour cream
- 2 cups white all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon vanilla
- 2 cups pecans, chopped
- 2 tablespoons cinnamon
- Grease and flour a bundt pan. Cream the butter and 2 cups of sugar.
- Add eggs, blend, and add the sour cream and vanilla.
- Sift together the flour, baking powder and salt. Fold the dry ingredients into the creamed mixture and beat until just blended. Do not over beat.
- Mix the remaining 3/4 cup of sugar with the pecans and cinnamon.
- Pour half of the batter into the bundt pan. Sprink with half the pecan and sugar mixture.
- Add the remaining batter and top with the remaining pecan/sugar mixture.
- Serve warm.
*Wine Recommendation: Don’t laugh, but a light, sweet dessert wine (like a late-harvest muscat or similar wines, often called “stickies”) would be delicious with this cake. Just make sure it’s not too sweet, as California late harvest wines often are. Try out a French Sauternes. Wine at breakfast? Well, not every day. But Christmas morning only comes once a year.