Sunflower Seed Cake

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"I think other seeds will work too. Recipe source: local newspaper"

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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