Cinnamon Nut Sour Cream Cake

(20)

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kraft

Turned out delicious!!

posted by

a cook

on 4/7/2010

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 (2 sticks) 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

PREHEAT oven to 325°F. Mix flour and baking soda in small bowl. Beat butter and 2-1/4 cups of the granulated sugar in large bowl with electric mixer on medium speed 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, mixing well after each addition.

POUR half of the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Mix remaining 1/4 cup granulated sugar and cinnamon in medium bowl; stir in walnuts. Sprinkle over batter in pan. Top with remaining batter.

BAKE 1 hour and 15 minutes to 1 hour and 25 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Drizzle with Powdered Sugar Glaze.

Kraft Kitchens Tips

Size It Up

Enjoy a serving of this rich and indulgent cake on occasion.

Take Along Tips

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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a cook

posted:4/7/2010

Turned out delicious!!

MKCalvin

posted:11/24/2008

I just assumed if the recipe was here that it had been tried and tested by Kraft Kitchen. Then I realized, there are waaay too many recipes for Kraft to test and that they must rely on us to try these recipes. Unfortunately, some of these recipes are costly and are a waste of good ingredients, such is the case with this cake. The cake is too dry and I don't mean your usual pound cake dry, it does not have enough sugar in the recipe either. The cake baked beautifully and huge. It just lacked substance. If I ever decided to remake the cake, I would add more sugar probably 3 cups to the 3 cups of flour and perhaps more sour cream and more flavor. One teaspoon to this size cake just wasn't enough. The cake is basically flavorless. It gets two thumbs down from me.

DavidDaniels

posted:10/25/2008

I made this cake for a Church dinner and everyone loved it.People keep asking me for the recipe so I have made copies of the recipe and am giving it out. This is a great cake anyone who trys it will like it.

kapphire

posted:5/7/2008

I have a 12 year old daughter who loves cooking and asked me to let her bake alone for the first time. I have got to say I was nervous at the start, but I let her since she has got a lot of experience because she has studied in "Le cordon bleu" for more than 5 years. So after a couple of hours she turned to my bedroom with the cake in her hands. It was AMAZING! She had it decorated with the sour cream mixture and some chocolate swirls. Also some leaves. Thanks kraft!

ahmedreem

posted:8/14/2007

I baked this cake for the time mentioned in the recipe which is 1 hr, 25 min. and it still wasn't done. I was very disappointed in this recipe. It made me feel like I have never made a cake before. I will not be making this again. Thanks, anyway.

a cook

posted:10/4/2006

this is a great cake. very moist and great tasting. excellent for a snack warm out of the oven. when ever i make this cake usually half of its gone before i get a change to put any icing on it!!!

Kyla21

posted:7/11/2006

This cake was GREAT!!! I loved eating it while it was warm (and later, heated up again). Very moist and yummy! I will definitely make it again!

Interested5

posted:5/12/2006

This is my favorite cake nad it taste great with coffee or milk. When I first read this recipe I could taste all the ingredients coming together and when I finally made it, I was not disappointed. This cake is awesome!

a cook

posted:12/18/2005

Yummy cake. My husband loves this cake. Whenever I have to take a dessert this is his suggestion.

a cook

posted:11/11/2003

Very tasty! I most always have everything it takes on hand. The Powdered sugar glaze is great too. I would like to add a little lemon flavoring to the glaze next time (maybe).