Based on the recipe by Toronto’s cooking and baking maven in her book Lillian Kaplun’s Kitchen. Lillian died in 2005. She left a legacy as a cookbook author, as a cooking teacher and a legion of fans. I like to bake this in a small bundt or tube pan – about 8 inches/20 cm in diameter – as it gives the prettiest shape. The small pans are hard to find – you can bake it in a 9-inch/23-cm pan. I sometimes add ½ cup of chocolate chips and 2 tablespoons of cocoa to the filling ingredients. This cake is light, airy and has a tender crumb. Lillian advises to sift the dry ingredients – I’ve adjusted the amount of flour so you don’t have to do it. The cake is best served the day it’s baked.
1 cup sour cream
1 tsp baking soda
1⅔ cups cake and pastry flour
¼ tsp salt
2 tsp baking powder
½ cup butter
¾ cup plus 2 tbsp granulated sugar
1 tsp vanilla extract
¼ cup brown sugar
1 tsp ground cinnamon
2 tbsp chopped toasted pecans
Icing sugar for dusting
Preheat oven to 350F. Grease and flour 9-inch bundt pan or 9-inch springform pan.
In small bowl, combine sour cream and baking soda. Set aside.
In medium bowl, whisk together flour, salt and baking powder. Set aside.
In large bowl, using electric mixer, cream butter until soft. Add granulated sugar; beat until light and fluffy. Beat in eggs, one at a time, then vanilla. Stir in sour cream mixture. Fold in dry ingredients until just combined. Do not overmix.
In small bowl, combine filling ingredients.
Spread half of batter in prepared pan; sprinkle Filling mixture on top. Dollop with remaining batter, trying to cover top as much as possible.
Bake in oven 30 to 35 minutes or until tester comes out clean. Cool in pan on wire rack. Invert on to plate.
Dust with icing sugar.
Makes 8 to 10 servings.