Created by ellie on October 12, 2016
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).