| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
April 1990 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Double-acting baking powder |
| 1 |
c |
Sour cream |
| 1 |
ts |
Baking soda |
| 1 |
|
Stick unsalted butter; softened (1/2 cup) |
| 1 1/3 |
c |
Granulated sugar |
| 2 |
lg |
Eggs |
| 1 |
ts |
Vanilla |
| 1/3 |
c |
Firmly packed light brown sugar |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
In a bowl whisk together the flour, the baking powder, and a pinch of
salt and in another bowl stir together the sour cream and the baking
soda. In a large bowl cream together the butter and 1 cup of the
granulated sugar until the mixture is light and fluffy, add the eggs,
1 at a time, beating well after each addition, and beat in the
vanilla. Stir in the flour mixture alternately with the sour cream
mixture and stir the batter until it is combined well. Pour the
batter into a buttered 10-inch round cake pan. In a small bowl stir
together the remaining 1/3 cup granulated sugar, the brown sugar, and
the cinnamon and swirl the sugar mixture into the batter. Bake the
cake in the middle of a preheated 350°F. oven for 45 to 50
minutes, or until a tester comes out clean, transfer it to a rack,
and let it cool.
Gourmet April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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