-Mom Pulsipher
1 c. butter, softened
2 c. sugar
2 tsp. vanilla
4 eggs
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. (16 oz.) sour cream
¾ c. sugar
2 Tbsp. cinnamon
½ c. chopped walnuts
In a large mixing bowl, cream butter and 2 cups sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda, and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 batter into a greased 10-inch tube pan. Combine cinnamon, nuts and ¾ cup sugar; sprinkle 1/3 cinnamon mixture over batter in pan. Repeat layers two more times, ending with cinnamon mixture. Bake at 350 for 60-70 minutes or until cake tests done. Cool for 10 minutes. Remove from pan to a wire rack to cool completely.
1 c. butter, softened
2 c. sugar
2 tsp. vanilla
4 eggs
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. (16 oz.) sour cream
¾ c. sugar
2 Tbsp. cinnamon
½ c. chopped walnuts
In a large mixing bowl, cream butter and 2 cups sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda, and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 batter into a greased 10-inch tube pan. Combine cinnamon, nuts and ¾ cup sugar; sprinkle 1/3 cinnamon mixture over batter in pan. Repeat layers two more times, ending with cinnamon mixture. Bake at 350 for 60-70 minutes or until cake tests done. Cool for 10 minutes. Remove from pan to a wire rack to cool completely.
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