Ingredients
2/3 cup butter, softened1 cup sugar1 cup packed brown sugar, divided2 large eggs2 teaspoons vanilla extract2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1-1/2 teaspoons ground cinnamon, divided1 cup sour cream1/2 cup chopped pecans1 cup fresh blueberries1 cup fresh raspberries
Preparation
In a large bowl, cream the butter, sugar and 1/2 cup brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking powder, baking soda, salt and 1 teaspoon cinnamon; add to the creamed mixture alternately with sour cream, beating well after each addition. Spoon half of the batter into a greased 13-in. x 9-in. baking dish.
Combine the pecans and remaining brown sugar and cinnamon. Sprinkle half of the mixture over batter; layer with berries. Top with remaining batter and sprinkle with remaining pecan mixture. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake at 325° for 30-35 minutes or until golden brown. Serve warm.
