| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Firmly packed golden brown sugar |
| 1 |
c |
Chopped walnuts |
| 1 1/2 |
ts |
Ground cinnamon |
| 1 1/2 |
c |
All purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
c |
Unsalted butter; room temperature (1 |
|
|
; stick) |
| 1 1/2 |
c |
Sugar |
| 3 |
lg |
Eggs |
| 1 |
c |
Sour cream |
| 1 1/2 |
ts |
Vanilla extract |
INSTRUCTIONS
Preheat oven to 350F. Grease 10-inch (12-cup) tube pan; dust with flour,
tapping out excess. Mix first 3 ingredients in small bowl; set aside.
Sift flour, baking powder and baking soda into medium bowl. Using electric
mixer, beat butter and 1 1/2 cups sugar in large bowl until fluffy. Add
eggs 1 at a time, beating just until combined after each addition. Mix in
sour cream and vanilla. Add flour mixture and stir until blended. Spoon
half of batter into prepared pan. Sprinkle half of brown sugar mixture over
and swirl gently into batter, using small knife. Spoon remaining batter
over. Sprinkle remaining brown sugar mixture over.
Bake cake until tester inserted near center comes out clean, about 1 hour.
Cool cake in pan 10 minutes. Cut around pan sides to loosen cake. Turn out
cake onto rack and cool completely. (Can be prepared 1 day ahead. Wrap and
store at room temperature.)
Serves 12.
Bon Appetit November 1993
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