Aunt Rose's Sour Cream Cake

I absolutely adore a well-used, much-loved recipe. At our wedding shower in Ohio last year, my Gram passed this recipe on to me, along with a bundt pan to make it in. By the way, does anyone else think of My Big Fat Greek Wedding when they hear the word bundt? No? Just me?

Go to about 2:04.

The recipe is straight from Gram's recipe book.. Check out this card. It's obviously been around for a while. Only a Grandmother would have recipe cards with angels on them. :)

A simple recipe with a fantastic result. 

Gram's recipe is tried and true so I'm not messing with it with my scale. I only made two minor changes. I added cinnamon sugar to put on the top (once inverted, bottom) of the cake and I changed the name to cake vs. Kuchen since that's what we call it in our house.

Aunt Rose's Sour Cream Cake

Servings: 8

1 cup butter

1 1/4 cup sugar

2 eggs

2 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup sour cream

1 teaspoon vanilla

4 T + 1 T sugar

1 1/2 C nuts - pecans and walnuts are best

1 t + 1/4 t cinnamon

With a hand or stand mixer, mix together the butter, sugar and eggs.

Sift together the flour, baking soda and powder and salt. Add to creamed mixture.

Fold in sour cream and vanilla.

In a separate small bowl, mix together 4 T sugar, 1 1/2 C nuts and 1 t cinnamon.

In a greased bundt pan, add 1/3 nut mixture, then add 1/3 cake mixture. Repeat 2x, ending with batter.

Mix together 1 T sugar and 1/4t cinnamon. Sprinkle over top of cake mix.

Bake at 350 for 50-60 minutes or until a cake tester comes out clean and the top is brown and crunchy.

Let sit for 10 minutes and then invert onto a cake plate.

Let cool before sprinkling the top with powdered sugar.

Eat for breakfast, snack, dessert....whenever.

Pre-Powdered Sugar

Devour.