Streusel-Filled Bundt Cake
| Ingredients |
- 3 cups all-purpose flour - 1 Tbsp. baking powder - 1/2 tsp. salt - 1/4 tsp. baking soda - 1 cup Shedd's Spread Country Crock® Spread - stick - 2 cups granulated sugar - 4 large eggs - 2 tsp. vanilla extract - 1 container (8 oz.) sour cream - 1 cup chopped pecans - 1/2 cup firmly packed light brown sugar - 1/2 cup semi-sweet chocolate chips (optional) - 2 tsp. ground cinnamon |
Directions
- Preheat oven to 350°. Generously grease and flour 10-inch Bundt pan; set aside.
- Whisk together flour, baking powder, salt and baking soda in a medium bowl; set aside.
- Beat Shedd's Spread Country Crock® Spread with granulated sugar in large mixing bowl, with electric mixer, until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla, scraping sides occasionally. On low speed, alternately beat in flour mixture and sour cream just until blended, beginning and ending with flour mixture.
- Combine pecans, brown sugar, chocolate chips and cinnamon in medium bowl; set aside.
- Spoon 1/3 of the cake batter into prepared pan; sprinkle with 1/2 of the pecan mixture. Spoon 1/2 of the remaining batter over pecan mixture; spread to cover. Repeat with remaining pecan mixture and cake batter. With butter knife, gently swirl to marble; spread top to smooth.
- Bake 55 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 15 minutes; remove from pan and cool completely. Just before serving, sprinkle, if desired, with confectioners sugar.
Nutrition Information per serving
Calories 540, Calories From Fat 230, Saturated Fat 8g, Trans Fat 0g, Total Fat 25g, Cholesterol 70mg, Sodium 410mg, Total Carbohydrates 74g, Sugars 48g, Dietary Fiber 2g, Protein 7g, Vitamin A 20%, Vitamin C 0%, Calcium 10%, Iron 15%
Preparation Time 20 Minute(s)
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