Lady LaSalle
07-20-2007, 07:24 PM
We are having breakfast tomorrow at work, and I dug this recipe out of my files. It is simply fantastic! And, oh yes, NO CALORIES AND FAT FREE!:rofl
CAKE
1 cup butter, softened
2 cups of granulated sugar
2 eggs
1/2 cup of buttermilk
1 1/2 cups of all purpose flour
1 1/2 teaspoons of baking powder
1/2 teaspoon salt
1 cup of sour cream
1/2 teaspoon vanilla
FILLING
1 cup chopped walnuts
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Combine all ingredients in a bowl and set aside
GLAZE
3/4 cup powedered sugar
1 tablespoon melted butter
1 tablespoon regular milk
1 teaspoon of vanilla
1/2 cup of chopped walnuts
For cake: preheat oven to 350 degrees. In a large bowl, cream butter/sugar/eggs together. Next add sour cream/milk/vanilla. Mix well. combine all dry ingredients in a seperate bowl and slowly add to sour cream mixture. Pour 1/2 of batter into a greased bundt pan. Spoon on walnut/sugar/cinnamon filling. Spoon on rest of batter, and swirl with a knife. Bake for 60-75 minutes, testing for doneness with a toothpick. Cool for about 10 minutes before removing from pan. Invert onto a cooling rack and allow to cool completely.
For glaze: Stir sugar and butter together in a small bowl. Add milk and vanilla; stir until smooth. Drizzle glaze over cake. Sprinkle walnuts over glaze.
Serves: 16 normal people or my family of 4 for breakfast/lunch/dinner
CAKE
1 cup butter, softened
2 cups of granulated sugar
2 eggs
1/2 cup of buttermilk
1 1/2 cups of all purpose flour
1 1/2 teaspoons of baking powder
1/2 teaspoon salt
1 cup of sour cream
1/2 teaspoon vanilla
FILLING
1 cup chopped walnuts
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Combine all ingredients in a bowl and set aside
GLAZE
3/4 cup powedered sugar
1 tablespoon melted butter
1 tablespoon regular milk
1 teaspoon of vanilla
1/2 cup of chopped walnuts
For cake: preheat oven to 350 degrees. In a large bowl, cream butter/sugar/eggs together. Next add sour cream/milk/vanilla. Mix well. combine all dry ingredients in a seperate bowl and slowly add to sour cream mixture. Pour 1/2 of batter into a greased bundt pan. Spoon on walnut/sugar/cinnamon filling. Spoon on rest of batter, and swirl with a knife. Bake for 60-75 minutes, testing for doneness with a toothpick. Cool for about 10 minutes before removing from pan. Invert onto a cooling rack and allow to cool completely.
For glaze: Stir sugar and butter together in a small bowl. Add milk and vanilla; stir until smooth. Drizzle glaze over cake. Sprinkle walnuts over glaze.
Serves: 16 normal people or my family of 4 for breakfast/lunch/dinner