Cinnamon Pecan Crown Cake

(Serves 12)

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup butter (softened)
  • 4 large eggs
  • 2 cups white sugar
  • 1 ½ teaspoons vanilla extract
  • 2 cups sour cream
  • ½ cup brown sugar
  • 1 tablespoon plus 1 teaspoon ground cinnamon
  • ½ cup chopped pecans

Brown butter icing

  • 4 tablespoons butter
  • 1 teaspoon cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • Maraschino cherries (halved)

Preheat oven to 350°. In a mixing bowl, combine flour, baking soda, baking powder, teaspoon of cinnamon and salt. Set aside. In a separate large bowl, cream butter and white sugar. Add eggs, one at a time, beating for 30-40 seconds after each one. Add vanilla and sour cream. Slowly add the dry ingredients and mix until just combined.

Pour half of the batter into a greased bundt or 10-inch tube pan. In a separate bowl, combine pecans, brown sugar and tablespoon of cinnamon. Sprinkle pecan mixture over batter in pan. Add remaining cake batter and bake for 50-65 minutes or until a toothpick (inserted in the center) comes out clean. Note: If using a bundt pan, it may take longer. Cool for 10 minutes and then gently remove from pan onto a serving plate.

For the icing: In a saucepan, melt butter and then add the cinnamon. Whisk until butter starts to slightly brown. Add vanilla and then powdered sugar. Whisk in milk and pour over cooled cake. Top off with maraschino cherries (to resemble jewels on a crown).