Streusel-Filled Bundt Cake
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup Shedd's Spread Country Crock® Spread - stick
2 cups granulated sugar
4 large eggs
2 tsp. vanilla extract
1 container (8 oz.) sour cream
1 cup chopped pecans
1/2 cup firmly packed light brown sugar
1/2 cup semi-sweet chocolate chips (optional)
2 tsp. ground cinnamon
Preheat oven to 350°. Generously grease and flour 10-inch Bundt pan; set
aside.
In medium bowl, with wire whisk, combine flour, baking powder, salt and
baking soda; set aside.
In large mixing bowl, with electric mixer, beat Shedd's Spread Country
Crock® Spread with granulated sugar until light and fluffy, about 5 minutes.
Add eggs, one at a time, beating well after each addition. Beat in vanilla,
scraping sides occasionally. On low speed, alternately beat in flour mixture
and sour cream just until blended, beginning and ending with flour mixture.
In medium bowl, combine pecans, brown sugar, chocolate chips and cinnamon;
set aside.
Spoon 1/3 of the cake batter into prepared pan; sprinkle with 1/2 of the
pecan mixture. Spoon 1/2 of the remaining batter over pecan mixture; spread
to cover. Repeat with remaining pecan mixture and cake batter. With butter
knife, gently swirl to marble; spread top to smooth.
Bake 55 minutes or until toothpick inserted in center comes out clean. On
wire rack, cool 15 minutes; remove from pan and cool completely. Just before
serving, sprinkle, if desired, with confectioners sugar.
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