1 ½ cups finely chopped pecans
¼ cup packed brown sugar
¼ cup white sugar
1 tsp cinnamon
1 ½ cups sour cream
1 tsp baking soda
1 cup butter
1 ½ cups sugar
3 cups GF all-purpose flour
2 tsp baking powder
Preheat oven to 350ºF.
Grease 10 inch angel food pan.
In a small bowl, combine pecans, brown sugar, ¼ cup white sugar and cinnamon.
Stir together sour cream and baking soda.
Beat butter on high speed for 1 minute.
Gradually beat in remaining sugar until light and fluffy.
Add eggs, one at a time beating well after each addition.
In a separate bowl, combine flour and baking powder.
Using a wooden spoon, stir flour mixture and sour cream mixture alternately into the egg mixture.
Spoon one third of the resulting batter into the bottom of the pan spreading it evenly.
Sprinkle with one third of the pecan mixture.
Repeat with another third of each and then the remaining third of each.
Bake 60 to 70 minutes or until toothpick inserted in thickest part comes out clean.
Let cool in the pan for 30 minutes.
Remove from pan and allow to cool completely.
Experiment with fillings.
Try cranberries or blueberries or raisins. Whatever you like best. This cake can be very versatile.