October 12, 2016
Desserts, Cakes, 8 or 9 Inch,
Nuts/Seeds, Kid Pleaser, Entertaining, Potluck, Electric Mixer, Food Processor, Oven Bake, Vegetarian, Flour, Kosher Dairy more
Add toRecipe Book
Add toShopping List
"I think other seeds will work too. Recipe source: local newspaper"
Preheat oven to 350 degrees F.
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.
In the bowl of an electric mixer cream butter and sugar together until light and fluffy. add oil and beat until combine. Add vanilla.
In a separate bowl combine sour cream and vinegar and add remaining 1/2 teaspoon baking soda to sour cream mixture; stir to combine.
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).
Spoon batter into a greased 8 inch springform pan or use cupcake tins lined with paper.
Bake for 25-30 minutes for cake or 17-22 minutes for cupcakes or until tester comes out dry when inserted in center.
Sprinkle a tablespoon of sunflower seeds just before baking if desired (hides cracks and looks pretty).
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
When the goblins are out and the night is upon us, hunger strikes in and these...
Recipe Stories / Blog
Ah. Homemade Coconut Chicken Fingers. Ya got to love them. First, plain and...
Delete this. It's that time of day again. When the clock turns to a certain...
It's that time of day again. When the clock turns to a certain time and seems to...