Sour Cream-Walnut Breakfast Cake
Source of Recipe
Jamaica Gleaner
List of Ingredients
2 cups all-purpose flour
1 cup whole wheat flour, preferably whole wheat pastry flour
3/4 tsp. baking soda
1 tbsp. baking powder
1/2 tsp. salt
3/4 cup butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 tsp. vanilla extract
3 eggs
1 1/2 cups regular sour cream (not non-fat sour cream)
2 tbsp. cold butter, cut in small pieces
Confectioner's sugar
Cinnamon-Walnut Filling (recipe below
Recipe
1. Preheat oven to 350 degrees. In a medium bowl, stir together flours,baking soda, baking powder and salt.
2. In a large bowl, cream the 3/4 cup butter with sugars until light and fluffy. Blend in vanilla. Then add eggs, one at a time, beating well after each addition.
3. Add flour mixture to creamed mixture alternately with sour cream, mixing to blend after each addition.
4. Spoon about 2 tablespoons of the Cinnamon-Walnut Filling over bottom of a well-greased, lightly floured 10-inch bundt or other tube pan with a capacity of 10 to 12 cups. Spoon in half of the batter. Sprinkle evenly with about half of the remaining filling; dot with 1 tablespoon of the cold butter pieces. Add remaining batter, then sprinkle with remaining filling, and dot with remaining butter.
5. Bake (45 to 50 minutes) until cake tests done when a long skewer is inserted in thickest part .
6. Let stand in pan on a wire rack for about 10 minutes, then invert pan to release cake. Dust top with confectioner's sugar before serving.
Serves 10 to 12.
Cinnamon-Walnut Filling
1/2 cup sugar
1 1/2 tsp. ground cinnamon
1/2 cup finely chopped walnuts.
METHOD
In a small bowl, mix sugar, cinnamon and walnuts.
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