Sour Cream Cake with Brown Sugar and Walnut Fillin |
| Name: |
HYERAN SMITH |
| Base: |
FORT GEORGE G. MEADE, MD |
| Recipe: |
For Cake.
1. 3 eggs, room temperature.
2. 3 cups all-purpose flour.
3. 2 cups (one 16 oz tub) dairy sour cream.
4. 1 and 1/2 cups sugar.
5. 3/4 cup butter and little more for the pan, softened.
6. 2 teaspoons lemon extract.
7. 1 and 1/2 teaspoons baking soda.
8. 1 and 1/2 teaspoons baking powder.
9. 3/4 teaspoon salt.
For Brown Sugar and Walnut Filling: Mix all the following ingredients in a small bowl and set aside.
1. 3/4 cup brown sugar.
2. 1/2 cup chopped walnuts.
3. 2 tablespoon of all-purpose flour.
4. 1 teaspoon of ground cinnamon.
5. 1/2 teaspoon of ground nutmeg.
For Glaze: Mix all the following ingredients until smooth in a small bowl and set aside.
1. 1/2 cup powdered sugar.
2. 1/4 teaspoon lemon extract.
3. 1 and 1/2 teaspoons milk.
Steps for Cake.
1. Heat oven to 325 F.
2. Grease 12 cup bundt cake pan with butter.
3. Sift flour, baking soda, baking powder, salt in a small bowl and set aside.
4. Beat sugar, butter, eggs, lemon extract in 4 quart bowl on medium speed for 2 to 3 minutes. Scraping bowl occasionally.
5. Beat in #3 sifted ingredients alternately with sour cream on low speed.
6. Spread 1/3 of the batter in pan, sprinkle with 1/3 of the filling. Repeat 2 times.
7. Bake for 1 hour (or until wooden pick inserted near center comes out clean), cool 30 minutes.
8. Remove from pan, drizzle with glaze.
And enjoy (16 to 20 servings).
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