Sour Cream Walnut Breakfast Cake
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
10-12
ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour (preferably whole wheat pastry flour)
- 3⁄4 teaspoon baking soda
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup butter, softened
- 1 cup granulated sugar
- 1⁄2 cup firmly packed brown sugar
- 1 teaspoon vanilla essence
- 3 eggs
- 1 1⁄2 cups regular sour cream (don't use non-fat sour cream) or 1 1/2 cups plain yogurt, beaten
- 2 tablespoons cold butter, cut into small pcs
- 2 tablespoons confectioners' sugar, for dusting
-
For the cinnamon-walnut filling
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 cup finely chopped walnuts
directions
- First, prepare the cinnamon-walnut filling for the cake.
- Do to so, in a small bowl, cream together the sugar, cinnamon and walnuts. Your filling is now ready. Keep aside and proceed.
- Grease a lightly floured 10 inch bundt pan or tube pan with a capacity of 10-12 cups.
- Preheat oven to 350°F.
- In a medium bowl, mix both the flours, salt, baking soda and baking powder together and keep aside.
- In a large bowl, cream together the 3/4 cup butter with both the sugars until light and fluffy.
- Blend in the vanilla essence.
- In a separate bowl, beat eggs one at a time until light and fluffy.
- Add the beaten egg mixture, slowly to the creamed butter-sugar mixture and mix well to combine.
- Add the flour mixture to the creamed mixture alternating with sour cream or yoghurt, mixing to blend well after each addition.
- Spoon about 2 tbsps. of the Cinnamon-Walnut filling on the bottom of the well greased pan.
- Spoon in half of the batter in the greased pan.
- Sprinkle evenly with about half of the remaining filling.
- Dot with 1 tablespoons of the cold butter pieces.
- Add the remaining batter.
- Sprinkle with the remaining filling.
- Dot with the remaining butter.
- Bake until the cake tests done {i.e. when a knife is inserted in the middle of the cake, it should come out clean}.
- Let the cake stand in the pan on a wire rack for about 10 minutes.
- Invert pan to release the cake.
- Dust the top part of the cake with confectioner's sugar before serving.
- Bon Appetite!
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RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>