| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Cake |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1 |
c |
Packed brown sugar |
| 1 |
c |
Chopped nuts |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
c |
Butter |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 3 |
|
Eggs |
| 1 |
ct |
(8-oz) dairy sour cream |
| 2 |
c |
Fresh blueberries |
INSTRUCTIONS
From: NDooley@president-po.president.uiowa.edu
Date: 25 May 1995 09:57:44 -0600
Stir together flour, soda and 1/2 tsp. salt, set aside. Combine brown
sugar, nuts and cinnamon; set aside.
In a large mixer bowl, beat butter on medium speed for 30 seconds. Add
sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating
well after each addition. Beat in sour cream. Add flour mixture; beat until
smooth. By hand, fold in blueberries gently.
Spread half of batter in a greased 13 x 9 x 2 inch baking pan. Sprinkle
half of brown sugar mixture evenly over batter. Dollop remaining batter on
top; spread slightly. Sprinkle remaining brown sugar mixture over surface
of batter.
Bake in a 350 deg. oven for 45 to 50 minutes or until done. Serve warm or
cooled. Makes one 13 x 9 x 2 cake.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”