Let's write a cake recipe- Julie's recipe for "pecan, butter and cinnamon cake"

https://pin.it/4PRtMMV

A picture of this recipe is at this Pinterest link. 

My interest in creative cuisine had the opportunity to prosper while my husband and I have been "self sheltering", during the COVID-19 pandemic.  Although, my culinary skills were nurtured by magnificent role models leading with my mother Elda Anselmi Jubinsky and my mother-in-law Rose Ann Morin L'Heureux, I rarely had time, in the past, to explore my own cooking creativity.  Lately, I have enjoyed challenging some kitchen tested recipes found on cooking websites.  

For example, I have been adding buttermilk to recipes where the ingredients call for whole milk.  I add butter when the recipe calls for adding vegetable oils.  One challenge is to figure out how to make the best cake desserts with the boxed  mixes accumulating in my pantry.  So, I decided to write my own cake recipe, based on the ingredients available in my kitchen pantry.  

My recipe is titled "Pecan and cinnamon spice cake". This is my recipe created from research on the Food.com recipes collection.  My husband loved this recipe!

Julie's Pecan and Cinnamon Spice Cake- check out my post on Facebook: Shelter in Style with Julie

Preheat oven to 350 degrees.  Butter and flour a bundt cake pan.

Ingredients:

1 package of spice cake mix

1 (4 ounce) package of instant vanilla pudding

1 cup of sour cream (regular or low fat)

1/2 cup of melted butter

6 Tablespoons of sugar

3 teaspoons o ground cinnamon

1/2-  3/4 cup of ground or chopped pecans (I grind mine in a small electric grinder)

Directions:

Prepare the sugar and pecan filling- mix the sugar with cinnamon and chopped pecans in a small bowl. This filling will be layered int the cake batter.

In a mixing bowl, beat together the spice cake mix, with the instant vanilla pudding, the sour cream and the melted butter.  Beat this batter until thoroughly blended for about 4-5 minutes, scraping the sides of the mixing bowl with the spatula while beating the batter.  Although the batter will be stiff, this cake will be moist after baking.  Pour half the batter into the bundt cake pan and spread. Then, spread the sugar, cinnamon and pecan mixture over this layer of the mixture and be sure to spread this so the first layer of batter is covered with the dry sugar mixture.  Top this with the remainder of the cake batter.  Cook for 45-50 minutes (but no longer!) and check with a toothpick to be sure the cake has cooked.  Remove from the oven.  Let the cake cool for 15 minutes and invert on a plate.  Let the cake comletely cool and glaze with any favorite icing. What I do is to melt 1/2 cup of prepared cream cheese frosting in the microwave.  Use a knife and poke slits in the cooked caked.  Pour the glaze over the cake.  Adorn this cake with seasonal fruits.  Bon appetit!