Ingredients:
2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup unsalted butter or margarine room temperature
1 cup sugar
2 eggs
3/4 cup sour cream
1/2 cup firmly packed light brown sugar
1/2 cup chopped walnuts or pecans
1/4 teaspoon each ground allspice and cinnamon
Glaze:
1/2 cup confectioners' sugar
2 teaspoons lemon juice
1/2 teaspoon vanilla or water
Instructions:
Sift together the flour, baking powder, baking soda, cardamom and salt onto a sheet of wax paper. In a large bowl, cream the butter and sugar until fluffy. Add the eggs and beat for 1 minute or until well blended. Add the sour cream and beat until just combined. Add the sifted dry ingredients and beat until just combined. Spoon evenly into a lightly greased and floured 9x9x2" baking pan. Stir together the brown sugar, nuts, allspice, and cinnamon. Sprinkle evenly over the batter. Cover the cake with plastic wrap and refrigerate for 8 hours or overnight. Preheat the oven to 350 degrees. Bake, uncovered, for 50 minutes or until a toothpick comes out clean. Transfer to a wire rack and cool upright in the pan for 10 minutes. Meanwhile, in a small bowl, combine the glaze ingredients. Drizzle over the cake. Serve warm or at room remperature. Will keep, tightly covered and refrigerated, for up to 3 ays. Or label and freeze for up to one month.
|
|
Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
