1/2 c. packed brown sugar
1/2 c. finely chopped nuts (optional)
1 1/2 c. granulated sugar
2-3 tsp milk
3/4 c. (1 1/2 sticks) margarine or butter at room temp.
1 1/2 tsp vanilla
3 eggs
3 c. all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 c. sour cream
1.Heat oven to 350. Grease bottom and sides of bundt pan with shortening (or you can just use regular bread pans).
2.Mix brown sugar, nuts and cinnamon-- set aside.
3.Beat the granulated sugar, margarine, vanilla and eggs in a large bowl with the electric mixer on medium speed, 2 min.
4.Mix the flour, baking powder, baking soda, and salt in a medium bowl. Beat about 1/3 of the flour mixture into the sugar mixture on low speed until well blended. Beat in about 1/2 c. of the sour cream until blended. Repeat with remaining flour mixture and sour cream.
5.Spread 1/3 of the batter (about 2 cups) into the greased pan. Sprinkle with 1/2 of the brown sugar mixture. Repeat layers once. Spread with remaining batter.
6.Bake: 1 hour/ cool 15 min. 350 degrees
7.Place the pan on a wire cooling rack and cool for 5 min.
8.Make some cream cheese frosting and drizzel it over top of cake, letting the glaze drip down sides of cake and off spoon. Serve cake warm or cool.
Monday, December 15, 2008
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