Cinnamon Pecan Ripple Cake
Prep Time :
20 Minutes
Total Time : 2 Hours
Servings : 15
A layer of sweet cinnamon-spiced sugar and pecans runs through the middle of this divine vanilla cake.
Ingredients
Cake
- 75g dark brown sugar
- 75g pecans, finely chopped
- 2 teaspoons ground cinnamon
- 1 box (500g) Betty Crocker™ Super Moist™ Vanilla Cake Mix
- 2 medium eggs
- 80ml vegetable oil
- 230ml water
- 4 tablespoons sour cream
Glaze
- 115g powdered sugar
- 1/4 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Utensils
- 3 x 23cm (13 x 9-inch) cake pan
- Baking paper
- Small bowl
- Large bowl
- Electric mixer
- Medium bowl
- Spatula
- Medium bowl
Preparation
- Preheat oven to 180ºC. Grease 33 x 23cm cake pan with butter; sprinkle lightly with flour.
- Mix together the brown sugar, pecans and cinnamon in a small bowl; set aside.
- Beat cake mix, eggs, oil, water and sour cream in a large bowl with electric mixer on low speed until moistened. Beat on medium speed for 2 minutes.
- Spread half the batter into the cake pan. Sprinkle pecan mixture evenly over batter. Carefully spread remaining batter evenly over pecan mixture.
- Bake 44 to 46 minutes until golden and a toothpick inserted in center of cake comes out clean. Mix powdered sugar, vanilla and enough milk until glaze is smooth and thin enough to spread.
- Spread over warm cake. Cool completely before serving.
Betty's Tips
- You can replace the pecans with walnuts or almonds or use a mix of finely chopped nut.
- The cake will keep in an airtight container for 3 to 4 days.
