Sunday, February 21, 2021
Ingredients
Filling
3/4
cups pecans
1/3
cup granulated sugar
1 3/4
teaspoons ground cinnamon
Cake
3
cups Gold Medal™ all-purpose flour
1 1/2
teaspoons baking powder
1 1/2
teaspoon baking soda
3/4
teaspoon salt
1/4
teaspoon freshly ground nutmeg
3/4
cup unsalted butter
1
cup granulated sugar
1/2
cup packed light brown sugar
1
teaspoon vanilla
3
eggs
1 1/2
cups sour cream
1/2
cup beer (any variety)
Powdered sugar, if desired
Steps
1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour, or generously grease with shortening and lightly flour.
2 Arrange pecans on ungreased cookie sheet. Bake 7 minutes or until aromatic. Set aside to cool. Chop pecans; toss with remaining filling ingredients. Set aside.
3 In medium bowl, mix flour, baking powder, baking soda, salt and nutmeg; set aside.
4 In large bowl, beat butter, 1 cup granulated sugar and 1/2 cup brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. On low speed, beat in sour cream until blended. On lowest speed of mixer, alternately add flour mixture and beer, beating until well blended.
5 Using about 1 1/2 cups batter, make small ring of batter around bottom of pan. Sprinkle half of the filling over batter. Repeat with another 1 1/2 cups batter and remaining filling. Cover with remaining batter.
6 Bake on center oven rack 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.