Sunflower Seed Cake
Recipe: #25024
October 12, 2016
Categories: Desserts, Cakes, Potluck Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"I think other seeds will work too. Recipe source: local newspaper"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (114.8 g)
- Calories 470.2
- Total Fat - 29.7 g
- Saturated Fat - 12.4 g
- Cholesterol - 146.2 mg
- Sodium - 449.1 mg
- Total Carbohydrate - 46 g
- Dietary Fiber - 0.9 g
- Sugars - 33.7 g
- Protein - 6.2 g
- Calcium - 92.6 mg
- Iron - 1.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
In a food processor combine the seeds, salt and 1/3 cup flour; pulse until seeds are totally pulverized. Add remaining flour (1/3 cup) and spices; pulse until combined. Add the 1/2 teaspoon baking soda and the baking powder; pulse until combined.
Step 3
In the bowl of an electric mixer cream butter and sugar together until light and fluffy. add oil and beat until combine. Add vanilla.
Step 4
In a separate bowl combine sour cream and vinegar and add remaining 1/2 teaspoon baking soda to sour cream mixture; stir to combine.
Step 5
Alternately add dry mixture and the eggs and sour cream mixture to the wet mixture starting with the dry; mixing until just incorporated (otherwise you will end up with bread instead of cake).
Step 6
Spoon batter into a greased 8 inch springform pan or use cupcake tins lined with paper.
Step 7
Bake for 25-30 minutes for cake or 17-22 minutes for cupcakes or until tester comes out dry when inserted in center.
Step 8
Sprinkle a tablespoon of sunflower seeds just before baking if desired (hides cracks and looks pretty).
Tips
No special items needed.
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