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Sour Cream Cake (Irene's Recipe)

Sour Cream Cake (Irene's Recipe)

A classic sour cream bundt cake with a cinnamon-nut-sugar filling, baked at 350°F for 1 hour. A cherished family recipe from Irene.

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The Original

Processed by Claude

Ingredients

  • ●1/4 lb. (115g) butter
  • ●1/4 lb. (115g) margarine or Spry
  • ●1 1/4 cup (300ml) sugar
  • ●2 beaten eggs
  • ●1 cup (240ml) sour cream
  • ●1 teaspoon (5ml) vanilla
  • ●2 cups (480ml) sifted cake flour
  • ●1 teaspoon (5ml) baking powder
  • ●1/2 teaspoon (3ml) baking soda
  • ●Nuts (for filling)
  • ●Cinnamon (for filling)
  • ●Sugar (for filling)

Instructions

  1. 1

    Step 1: Cream together 1/4 lb. butter and 1/4 lb. margarine (or Spry) with 1 1/4 cup sugar until light and fluffy.

  2. 2

    Step 2: Add 2 beaten eggs and mix well.

  3. 3

    Step 3: Add 1 cup sour cream and 1 teaspoon vanilla, and blend.

  4. 4

    Step 4: Sift together 2 cups cake flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. Fold into the wet mixture.

  5. 5

    Step 5: Prepare a filling by mixing nuts, cinnamon, and sugar together.

  6. 6

    Step 6: Pour half the batter into a tube pan (pan with hole). Sprinkle the nut-cinnamon-sugar filling over it, then cover with the remaining batter.

  7. 7

    Step 7: Bake at 350°F (175°C) for 1 hour.