My oldest grandson has the ability to cook and bake just about as good as ol’ Grandma. He was the one that was always standing with me in the kitchen while I was working away. As soon as he sunk his teeth into this he brought me a pen and a paper to write down the recipe. I wrote it down, but I told him he had to come back before he left and we could make it together…and he did just that! What a fun day. Check out what they are saying about this recipe over at Dinner, then Dessert:
“Oh WOW!! What an incredible dessert!!”
Whenever I make this, I’m the most popular person in the room!
Ingredients
For The Cake:
2 1/4 cups all purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1 cup sour cream
1/4 cup vegetable oil
1 sticks butter softened
1 tablespoon vanilla
2 eggs
2 egg yolks
For the Middle Layer:
1 cup brown sugar
2 teaspoons cinnamon
For the Icing Topping:
2 cups powdered sugar
3 Tablespoons milk
2 teaspoons vanilla
Instructions
Preheat oven to 350 degrees. Spray a 9×9 inch baking pan with baking spray.
In your stand mixer, mix the softened butter, sour cream, vegetable oil, vanilla and eggs until fully combined and lightened.
Add in the flour, sugar and baking powder and combine.
Pour 1/3 of the batter in the bottom of the baking pan and spread.
In a small bowl mix the brown sugar and cinnamon then sprinkle over the cake batter in the baking pan.
Add in the second 2/3 of the batter carefully.
Bake for 40-45 minutes or until the top has begun browning and a knife comes out clean.
Cool cake completely.
To make the glaze combine the powdered sugar, milk and vanilla and pour over the cooled cake.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Keep in the fridge for several days in an air tight container.
Thanks again to Dinner, then Dessert for this lip-smackin’ recipe.
