Ingredients

BATTER
2 cups sifted flour
1 ½ cups sugar
8 ounces (2 sticks) unsalted butter, softened to room temperature
2 eggs, beaten
8 ounces sour cream
2 teaspoons grated lemon rind
1 tablespoon vanilla
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
3/4 cup butterscotch chips


FILLING
3/4 cup brown sugar
½ cup finely chopped pecans
½ teaspoon cinnamon


shortening for greasing pan
confectioners’ sugar

Instructions

1. Preheat oven to 350o.
2. In a large bowl, combine all batter ingredients, except butterscotch chips and beat until smooth. Fold in chips.
3. In a separate bowl, mix brown sugar, pecans and cinnamon.
4. Spoon 2/3 of the batter into a well-greased tube (bundt cake) pan. Evenly distribute the remaining batter on top. Bake 45 minutes or until a toothpick inserted in the center comes out clean.
5. Let the cake cool completely before removing it from the pan. If a few pieces stick to the bottom of you baking pan (this is a very dense, moist cake, that doesn’t come easily out of the pan,) just stick them on top of the cake; the confectioners’ sugar will camouflage the problem.
If a few pieces stick to the bottom of you baking pan (this is a very dense, moist cake, that doesn’t come easily out of the pan,) just stick them on top of the cake; the confectioners’ sugar will camouflage the problem.
6. Using a flour sifter or sieve, dust cake with confectioners’ sugar.

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