Sour cream cake with milk cream

Ingredients:

Filling:

• 1/2 cup finely chopped pecans
• 1/2 tbsp. brown sugar (tamp down)
• 1.5 tsp ground cinnamon

Biscuit dough:

• 1 cup sour cream
• 225g butter at room temperature, plus a little extra for greasing the pan
• 2 cups all-purpose flour, plus extra for dusting
• 2 cups granulated sugar
• 2 eggs category CO
• 1 teaspoon baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract

Cream:

• 1 cup powdered sugar
• 1.5 tsp milk, plus more as needed
• 1/2 tsp vanilla extract

Preparation:

1. Preheat oven to 180°C. Grease a 25cm silicone muffin tin with butter and dust with flour.
2. For the filling layer: In a separate bowl, combine pecans, brown sugar and cinnamon.
3. For the test: Using an electric mixer, beat the sour cream, granulated sugar, and butter until fluffy. Add the eggs one at a time, beating after each addition. Combine the flour, baking powder, and salt. Fold the flour into the butter mixture in two additions, then fold in the vanilla extract.
4. Pour 1/3 of the batter into the prepared pan. Sprinkle with nuts. Pour another 1/3 of the batter and sprinkle with the remaining nuts. Pour the remaining batter into the pan and smooth the surface. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let stand. cupcake Cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.
5. For the cream: When the cake is completely done, combine the powdered sugar, milk, and vanilla extract in a small bowl. Stir until smooth. If the mixture is too thick, add more milk. Drizzle the cooled cake with the cream cheese frosting.