I have made this for several times and I haven’t gotten tired of the taste! I keep adding several new ingredients, but the original taste remains, just enhanced by the new onslaught of flavors that I put in just for the sake of experimentation. I have to say that this is one flexible dish. You can add anything you want as long as it’s in moderation.
It does! Grandma used to make these types of recipes just for everyone. She loved making cakes, pies, and casseroles that she knew we would all love. There are times when I couldn’t help but remember the days we all spent watching her cook in her kitchen. Oh God. There you go. This dish will cause you to be sentimental!
1 cup Kerrygold butter, softened
2-3/4 cups Domino sugar, divided
4 Eggland’s eggs
2 teaspoons McCormick vanilla extract
3 cups Gold Medal all-purpose flour
1 teaspoon Clabber Girl baking soda
1 teaspoon Morton salt
2 cups (16 ounces) Daisy sour cream
2 tablespoons McCormick ground cinnamon
1/2 cup chopped walnuts
In a large bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers two more times. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
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Quick Tip: You can use pecans instead of walnuts.
Thank you to Go Go Go Gourmet for this great photo.