Ingredients 2/3 cup sugar
2/3 cup pecans, finely chopped
1 teaspoon cinnamon
3 cups flour
¾ cup soy flour
2 teaspoons baking powder1 teaspoon baking soda
¾ teaspoon salt
1 ¾ cups sugar
½ cup butter, softened
3 large eggs
8 ounces soy sour cream
8 ounces dairy sour cream
2 teaspoons vanilla extract
Instructions Preheat oven to 350 degrees F.
Grease 9-inch to 10-inch tube pan with removable bottom; dust with flour.
In small bowl, mix 2/3 cup sugar, pecans, and cinnamon. In medium bowl, stir together flour, baking powder, baking soda, and salt.
In large bowl, with mixer at low speed, beat remaining 1 ¾ cups sugar and butter until blended, scraping bowl with rubber spatula.
Increase speed to high; beat until creamy, about 2 minutes, scraping bowl occasionally. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
With mixer at low speed, add flour mixture alternating with sour cream, beginning and ending with flour mixture, beating until batter is smooth, occasionally scraping bowl. Beat in vanilla.
Spoon one-third of batter into prepared tube pan. Sprinkle ½ cup nut mixture evenly over batter, then spread half of remaining batter on top. Sprinkle with ½ cup more nut mixture; layer with remaining batter, then remaining nut mixture.
Bake cake 1 hour 10 minutes, or until toothpick inserted in center comes out clean.
Cool cake in pan on wire rack 10 minutes.
With small metal spatula, loosen cake from side of pan and lift cake from pan bottom. Invert cake onto plate; remove bottom of pan.
Immediately invert cake onto wire rack to cool completely, with nut mixture on top
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