Honey Picnic Cake

Serves 8-10

1 & 1/4 cups sour cream

3/4 cup firmly packed light brown sugar

1 egg

2 cups whole-wheat flour

1 teaspoon baking powder

3 tablespoons honey, warmed

1/2 cups pecans, chopped

Preheat the oven to 300 F. Grease a 9 x 5 inch loaf pan and line the bottom and the two long sides with waxed paper.

Blend the sour cream, sugar, and egg in a food processor until combined. Add the flour and baking powder and process until well blended. Add the honey and process just long enough for them to mix through.

Alla's note: If batter is too stiff, add a several tablespoons of buttermilk or kefir. This cake has an absolutely unique semi-soft texture, which is good to toast, eat fresh or even add jam with butter. 

Spoon into the prepared pan and bake for 1 hour or until a skewer comes out clean when inserted into the center of the cake. Leave in the pan for 15 minutes before turning out onto a wire rack to cool.

Note: this cake is delicious served either as it is or with butter.

Recipe comes from "Sweet food" by Kay Scarlett