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Aunt Veronica used to keep at least one of
these cakes in the freezer so that she was ready whenever company came. |
| Quantity |
Ingredients |
Preparation Notes |
|
Cake Batter |
- Mix together baking soda and sour cream and set
aside. Use at least a 2 cup bowl as it will rise.
- Cream butter and sugar
- Add eggs and vanilla
- Blend in baking powder and flour
- Fold in sour cream mixture
- Pour into greased and floured bundt or angel food
cake pan
- Mix together topping
- Spread 2/3rds of topping on top of batter.
Using a table knife, sweep topping into batter so that it is not mixed in
but is in a swirl.
- Sprinkle remaining topping on top of batter.
- Bake at 350 degrees for 45 to 50 minutes
- Cool completely
- Glaze if desired with simple butter frosting mixed
with a teaspoon of rum
|
| 1/4 lb |
Butter or
margarine |
| 1 Cup |
Sugar |
| 2 |
Large Eggs |
| 1 tsp |
Baking Soda |
| 1 Cup |
Sour Cream |
| 1 1/2 Cups |
Flour |
| 1 1/2 tsp |
Baking Powder |
| 1 tsp |
Vanilla |
|
Topping |
| 1/2 Cup |
Sugar |
| 1 tsp |
Flour |
| 1/2 Cup |
Chopped nuts |
|
Optional |
| |
Simple Butter
Frosting |
| 1 tsp |
Rum |
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