Sour Cream Walnut Cake
Created by KittenCal on October 5, 2013
- Servings: 14
- Prep Time: 20m
- Cook Time: 60-70m
- Recipe #10672
Ingredients
- 1 cup butter, softened (no subs!)
- 2 1/2 cups sugar
- 1 tablespoon pure vanilla extract
- 4 eggs, large (room temperature)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sour cream (full-fat)
- CINNAMON FILLING
- 3/4 cup sugar
- 2 tablespoons ground cinnamon
- 1 cup chopped walnuts
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Generously great a 12-cup bundt pan or greased 10-inch tube pan.
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Step 3: In a large bowl cream the butter and 2 1/2 cups sugar until fluffy.
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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!).
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Step 5: Combine the flour, baking powder, baking soda, and salt; add to the creamed batter alternately with sour cream, beating until smooth.
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Step 6: Spoon one-third of the batter into a greased tube pan.
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Step 7: For the cinnamon filling; combine the cinnamon, nuts and 3/4 cup sugar; sprinkle one-third over batter in pan.
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Step 8: Repeat layers two more times.
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Step 9: Bake for 60-70 minutes or until cake tests done.
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Step 10: Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutritional Facts
- 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