Southern Living, 2005
Makes 8 servings
1/2 cup firm pack brown sugar
1/4 cup chop pecans
1 1/2 tablespoons vanilla jasmine loose tea leaves
1 1/2 tablespoons flour
1 tablespoon ground cinnamon
1/2 teaspoon allspice
1/2 cup unsalted butter melted
1 cup sugar
2 eggs
1 cup sour cream
1 1/4 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
Whipped cream and mint leaves for garnish
Prep: 25 min/Bake: 40 min
Stir together first 6 ingredients in a small bowl. Set aside.
Beat butter and granulated sugar at medium speed with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream, beating until well blended.
Sift together 1 1/4 cups flour and next 3 ingredients. Add to butter mixture, beating until well blended. Stir in vanilla. Spoon half of batter into a greased and floured 9-inch cake pan. Sprinkle evenly with 2/3 cup brown sugar mixture; spoon remaining half of batter evenly over brown sugar mixture in pan; sprinkle evenly with remaining brown sugar mixture.
Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes clean. Let cool in pan on a wire rack; garnish, if desired.
*1 tablespoon Bigelow French Vanilla tea leaves may be substituted if jasmine vanille is not available.
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