Ingredients
1 cup butter, softened1-1/2 cups sugar3 large eggs1 teaspoon each almond, lemon and vanilla extract2-1/2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1 cup sour creamFILLING:1/3 cup chopped pecans3 tablespoons sugar1 tablespoon ground cinnamonGLAZE:1 cup confectioners’ sugar2 tablespoons milk
Preparation
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.
Spread half of the batter in a greased and floured 10-in. fluted tube pan. Make a well in the center of the batter. Combine filling ingredients; sprinkle into well. Carefully cover with remaining batter.
Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm cake.
