Sour cream cake (d)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unsalted Butter |
| 2 | cups | Sugar |
| 4 | larges | Eggs |
| 2 | teaspoons | Vanilla |
| 4 | cups | Flour |
| 2 | teaspoons | Baking Soda |
| 2 | teaspoons | Baking Powder |
| ¼ | teaspoon | Salt |
| 2 | cups | Sour Cream |
| 2 | tablespoons | Sugar |
| ½ | cup | Chopped Walnuts |
| ½ | cup | Brown Sugar |
| 2 | teaspoons | Cinnamon |
Directions
CAKE
TOPPING
Cake: Cream butter and sugar, add eggs and vanilla, beating well. Mix flour, baking soda, baking powder and salt and add to other ingredients, alternating with the sour cream. Beat well until smooth.
Topping: Mix sugar, walnuts, brown sugar, and cinnamon.
Grease and flour a 10 inch tube pan. Starting with the cake batter, alternate layers of the cake batter and the topping 3 times. You should end up with the topping. Bake 350 for 1½ hours or until it tests done. Leave in pan for 15 minutes then remove, inserting a knife around the sides.
Recipe By : "Jewish Cooking in America" by Joan Nathan From: Dan Klepach Date: 06-19-95 (159) Fido: Cooking