Description
A friend of mine gave me this recipe years ago. Sometimes I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily.
Ingredients
- ¾ cup butter, room temperature
- 1 ½ cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup chopped walnuts
- 1 tablespoon ground cinnamon
- ¼ cup white sugar
Instructions
- Preheat the oven to 400 degrees F (205 degrees C). Grease a 10-inch Bundt pan.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs
- one at a time
- beating well after each addition. Beat in vanilla.
- Whisk flour
- baking soda
- and baking powder together in a separate bowl; add flour mixture in 2 batches
- alternating with sour cream
- beating batter briefly after each addition. Fold in walnuts. Pour 1/2 of the batter into the prepared pan.
- Mix sugar and cinnamon together in a small bowl; sprinkle over batter in the pan. Drop remaining batter in heaping spoonfuls over filling
- covering it as best you can.
- Bake in the preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center comes out clean
- about 40 minutes more. Cool on a wire rack for 5 minutes. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 12