Cinnamon Nut Sour Cream Cake

photo by:kraft

A ribbon of cinnamon-sugar and walnuts runs through the center of this moist sour cream cake. Serve at breakfast, for dessert or as a teatime treat.

time

prep:

20 min

total:

1 hr 45 min

servings

total:

16 servings

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What You Need

cups flour

1/2

tsp. baking soda

cup butter or margarine, softened

2-1/2

cups granulated sugar, divided

tsp. vanilla

eggs

cup BREAKSTONE'S or KNUDSEN Sour Cream

tsp. ground cinnamon

cup chopped PLANTERS Walnuts

Powdered Sugar Glaze

Make It

HEAT oven to 325°F.

MIX flour and baking soda. Beat butter and 2-1/4 cups granulated sugar in large bowl with mixer until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream, beating after each addition until blended.

POUR half the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Mix remaining granulated sugar and cinnamon; stir in nuts. Sprinkle over batter in pan. Top with remaining batter.

BAKE hour and 15 min. to 1 hour and 25 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Invert cake onto wire rack; gently remove pan. Cool completely. Drizzle with Powdered Sugar Glaze.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this deliciously rich cake on occasion.

Take Along

Place individual servings of cake in separate freezer-weight bags and freeze up to 3 months. Thaw at room temperature before packing in your briefcase or backpack for a tasty take-along treat.

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