Sour Cream Walnut Cake
Recipe: #10672
October 05, 2013
Categories: Desserts, Cakes, Tube/Bundt, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, New Years, Picnic, Potluck, Thanksgiving, Oven Bake, Flour, more
"A KC favorite. Taken from my favorite cakes folder!"
Original is 14 servings
Ingredients
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- CINNAMON FILLING
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Nutritional
- Serving Size: 1 (146.9 g)
- Calories 498.3
- Total Fat - 20.2 g
- Saturated Fat - 9.3 g
- Cholesterol - 84.6 mg
- Sodium - 490.4 mg
- Total Carbohydrate - 75.2 g
- Dietary Fiber - 1.9 g
- Sugars - 46.8 g
- Protein - 6.8 g
- Calcium - 124.4 mg
- Iron - 1 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Generously great a 12-cup bundt pan or greased 10-inch tube pan.
Step 3
In a large bowl cream the butter and 2 1/2 cups sugar until fluffy.
Step 4
Add the vanilla; add the eggs, one at a time, beating well after each addition. Then continue beating for 3 minutes at high speed (this is important to beat for no less than 3 minutes!).
Step 5
Combine the flour, baking powder, baking soda, and salt; add to the creamed batter alternately with sour cream, beating until smooth.
Step 6
Spoon one-third of the batter into a greased tube pan.
Step 7
For the cinnamon filling; combine the cinnamon, nuts and 3/4 cup sugar; sprinkle one-third over batter in pan.
Step 8
Repeat layers two more times.
Step 9
Bake for 60-70 minutes or until cake tests done.
Step 10
Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Tips
No special items needed.
0 Reviews
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