This recipe serves 10. One portion of this dish contains around 13g of protein, 76g of fat, and a total of 1151 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have ground cinnamon, lemon juice, cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour.
Instructions
1
Put oven rack in middle position and preheat oven to 350F. Butter and flour cake pans, knocking out excess flour.
Ingredients you will need
Butter
All Purpose Flour
Equipment you will use
Oven
2
Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl.
Ingredients you will need
Baking Soda
Cake Flour
Spices
Salt
Equipment you will use
Bowl
3
Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Ingredients you will need
Brown Sugar
Sour Cream
Vanilla
Butter
All Purpose Flour
Egg
Equipment you will use
Hand Mixer
Stand Mixer
Bowl
4
Mix in pecans until just combined.
Ingredients you will need
Pecans
5
Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles.
6
Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.
Equipment you will use
Oven
Knife
1
Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Sift in confectioners sugar and stir with a wooden spoon until just combined, then add lemon juice and beat at medium-high speed until frosting is smooth.
Ingredients you will need
Powdered Sugar
Cream Cheese
Lemon Juice
Frosting
Butter
Equipment you will use
Wooden Spoon
Bowl
1
Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down.
Ingredients you will need
Frosting
Spread
Equipment you will use
Serrated Knife
2
Spread top and side of cake with remaining frosting (about 3 1/2 cups) and coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.
Ingredients you will need
Frosting
Pecans
Spread
3
Cooks' notes:Cake layers (not split) can be kept, wrapped individually in plastic wrap and placed in large sealed plastic bags, chilled 1 day or frozen 1 week. If frozen, thaw in bags at room temperature, about 2 hours. Frosting can be made 1 day ahead and chilled, covered. Bring to room temperature, then stir until smooth before using. Cake can be assembled and frosted 8 hours ahead, then kept, loosely covered with plastic wrap, at room temperature.