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Cover: Make your cake…and eat it

11Jun 12

Sour Cream and Cinnamon Cake

Sour cream and cinnamon cakeThis sour cream and cinnamon cake recipe is so good I recommend you at least double the recipe as you’re sure to want more when it’s finished, which will be sooner than you think!  This is of course partly due to the fact that it really is delicious, but also because the whole house smells fantastic from the cinnamon while it’s baking. Your mouth starts to water and your tummy to rumble well before it comes out of the oven!

Since almonds are a principal ingredient in this recipe, you might want to try almond ice cream to go along with it!

Ingredients:

For the filling:

  • 100g granulated sugar
  • 2tsp cinnamon
  • 125g peeled roasted almonds, finely chopped

 

For the sponge:

  • 115g butter, softened
  • 200g granulated sugar
  • 3 eggs
  • 250ml sour cream
  • 1tsp almond extract
  • 1tsp vanilla extract
  • 285g cake flour
  • 3tsp baking powder
  • 1tsp baking soda
  • 1/2tsp salt

 

Instructions:

  1. Preheat oven to 175ºC.
  2. Grease and flour a 25cm tube pan, or line with parchment paper. Set aside.
  3. To make the filling, combine the granulated sugar, cinnamon and almonds in a small bowl.  Mix well and set aside.
  4. Using an electric mixer on medium speed, cream the butter and sugar until light in colour.
  5. Add the eggs, one at a time, beating well after each egg addition.
  6. Add the sour cream, almond and vanilla extracts and blend well.
  7. With the electric mixer set on low speed, gradually add the flour, baking powder, baking soda and salt. Mix just until blended.
  8. Spread half the batter on the bottom of the prepared tube pan. Sprinkle the batter with three quarters of the almond filling mixture.
  9. Spread the remaining batter on top of the filling.
  10.  Sprinkle the top of the cake with the remaining almond filling.
  11.  Bake in the preheated oven for 50 to 60 minutes, or until a knife inserted into the centre of the cake comes out clean.
  12. Remove the pan from the oven and place on a wire cooling rack. Cool the cake in its pan for 10 to 15minutes.
  13. Carefully remove cake from the pan and continue cooling on the wire rack. Remove and discard the baking parchment when cool.
  14.  Slice and serve warm, or cool completely and wrap in aluminium foil. Store at room temperature. 

Prep Time:  15 minutes

Cooking Time:  60 minutes

Serves:  10

Difficulty:  Medium

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One comment

  1. Sounds addicting…

    Reply

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