1 Cup margarine-room temperature
1 3/4 Cup sugar
3 Large eggs
2 Teaspoon vanilla
1 Teaspoon butter flavoring
1 8 Oz. carton sour cream
Blend in large bowl and cream until fluffy first 5 ingredients. Stir in lightly carton of sour cream.
1\2 Teaspoon salt
1/2 Teaspoon soda
1/2 Teaspoon baking powder
2 1/4 Cups flour
Add to creamed mixture and beat 2 minutes.
2 Tablespoon brown sugar
1 1/2 Teaspoon cinnamon
1/2 Cup pecans, chopped
Put 1/3 of creamed mixture in greased and floured Bundt pan. Sprinkle 1/2 of streusel mixture on top. Pour another 1/3 of mixture on top. Pour remaining mixture, then streusel on top. Bake until tester inserted in center comes out clean. Bake at 350’F. 50 to 60 minutes-serve warm or at room temperature.
Tip: We sometimes add 2 Tablespoons Coconut
Excellent any time of the year, but especially good during the fall and winter. The pumpkin flavor is rich and hearty. These are best served with our homemade "Dutch Honey" recipe. This is a rich thick syrup that will last for weeks in the refrigerator. The "Dutch Honey" is also good on ice cream!