Moist sour cream cake with pecans

Ingredients for 1 servings:

• 30 g brown sugar
• 1 tsp cinnamon
• 1 tsp flour
• 60 g nuts (pecan), chopped
• 75 g butter, soft
• 90 g sugar
• 2 eggs, small
• ¼ tsp salt
• 150 g sour cream
• 25 g double cream cheese
• 230 g flour
• 1 tsp baking powder
• ¼ tsp baking soda
• Fat, for the shape

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

for an 18 cm mold

Mix the ingredients for the filling. Dough: Cream together the butter and sugar until creamy, then add the eggs one at a time. Stir in the salt, sour cream, and cream cheese. Mix the flour with the baking powder and baking soda and add to the mixture. Grease a small 18 cm springform pan with a ring insert and fill with one-third of the batter. Spread one-third of the filling on top. Pour in another third of the batter and sprinkle the remaining filling on top. Top with the last third of the batter. Bake in a preheated oven at approximately 175 degrees Celsius (350 degrees Fahrenheit) for about 50 minutes. Cover for the last 10 minutes, if necessary.