Читать книгу Debbie Macomber's Cedar Cove Cookbook - Debbie Macomber - Страница 17

I f you make this cake once, you’ll make it a hundred times—it’s that delicious.

Makes 1 cake

TOPPING

1 cup chopped toasted walnuts

¾ cup light brown sugar

1 tablespoon ground cinnamon

CAKE

4 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

2 cups granulated sugar

4 large eggs

2 cups sour cream

1 tablespoon vanilla extract

1. Preheat oven to 350°F. Butter a large (10-cup) tube pan, preferably with a removable bottom. Dust pan with flour. In a small bowl, combine nuts, brown sugar and cinnamon for topping and set aside.

2. In a medium bowl, combine flour, baking powder, soda and salt. In a large bowl with electric mixer on high speed, cream butter and granulated sugar until light and fluffy. Add eggs, one at a time, until blended, and stir in vanilla. Alternately add sour cream and dry ingredients, starting and ending with the dry ingredients.

3. Spoon half the batter into the prepared pan. Sprinkle half of the topping over the batter. Spoon remaining batter into pan. Sprinkle with remaining topping.

4. Bake 1 hour 5 minutes, until a toothpick inserted in center comes out clean. Run a knife around the edges to loosen from pan. Remove pan sides. Run a knife under cake to loosen from pan bottom. Carefully lift cake out of pan. Transfer to wire rack to cool.

TIP

You can substitute plain yogurt or low-fat sour cream for the sour cream.