Ingredients
1 cup sour cream
3/4 cup butter
1 1/2 Bourbon Smoked Sugar
2 1/2 cups all-purpose flour
1/2 cup chopped Pecans
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Bourbon Madagascar Vanilla Extract
3 eggs
1 tablespoon ground cinnamon
1/4 cup Bourbon Smoked Sugar
Preheat oven to 400 degrees F. Lightly grease one 10 inch bundt pan. Cream 1 1/2 cups sugar together with eggs until well blended. Add sour cream and butter or margarine and beat well. Add flour, baking soda, and baking powder and mix well. Stir in vanilla and the chopped nuts.
Mix the remaining 1/4 cup of white sugar with the cinnamon. Pour half of the batter into the prepared pan. Sprinkle generously with the cinnamon sugar mixture. Cover with remaining cake batter. Bake at 400 degrees F for 8 minutes. Lower heat to 350 degrees F and bake for an additional 40 minutes.
For the topping, mix 2 TBS milk with 1 cup confectioner's sugar and 1 TBS Bourbon Vanilla Extract. Spoon over cake
Ingredients
1 cup sour cream
3/4 cup butter
1 1/2 Bourbon Smoked Sugar
2 1/2 cups all-purpose flour
1/2 cup chopped Pecans
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Bourbon Madagascar Vanilla Extract
3 eggs
1 tablespoon ground cinnamon
1/4 cup Bourbon Smoked Sugar
Preheat oven to 400 degrees F. Lightly grease one 10 inch bundt pan. Cream 1 1/2 cups sugar together with eggs until well blended. Add sour cream and butter or margarine and beat well. Add flour, baking soda, and baking powder and mix well. Stir in vanilla and the chopped nuts.
Mix the remaining 1/4 cup of white sugar with the cinnamon. Pour half of the batter into the prepared pan. Sprinkle generously with the cinnamon sugar mixture. Cover with remaining cake batter. Bake at 400 degrees F for 8 minutes. Lower heat to 350 degrees F and bake for an additional 40 minutes.
For the topping, mix 2 TBS milk with 1 cup confectioner's sugar and 1 TBS Bourbon Vanilla Extract. Spoon over cake
