1 cup of unsalted butter, room temperature
2-1/2 cups of all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1-1/2 cup chopped walnuts
3/4 cup of brown sugar
1/2 tsp ground cinnamon
1/2 cup raisins
1 cup granulated sugar
3 large eggs
1 tsp vanilla
1 cup sour cream
- Preheat oven to 375◦
- Butter an angel food cake pan. Set aside.
- In a separate bowl, whisk together the flour, baking powder, salt and baking soda. Set aside.
- In another bowl, combine the brown sugar, cinnamon and walnuts.
- Divide the brown sugar mixture in two.
- Stir the raisins into one of these. This is what will go into the center of the cake.
- In a large mixing bowl, beat the sugar and butter together for about two minutes on medium speed. Beat in the eggs, one at a time. Add the vanilla.
- Reduce the mixture speed to low, add the flour mixture and beat until incorporated.
- Stir in sour cream. (The batter will be thick)
- Put half of the batter into the pan. Sprinkle with the walnut/raisin mixture. Top with remaining batter.
- Bake for 30 minutes.
- Reduce the oven temperature to 300◦. Bake until a skewer inserted come out clean. (About 20-25 more minutes)
- Remove from oven, allow the cake to cool while in the pan.
- Unmold the cake and wrap in plastic. Freeze for up to 3 days before planning to serve.
- Before serving, allow cake to unthraw for about 1 hour 15 minutes.
Nutritional info: Serves 12 - 523 calories - 30 g fat - 98 mg cholesterol - 307 mg sodium - 7 g protein - 59 g carbs - 2 g fiber
Attribution: Image & Recipes are the courtesy of Woman's Day. I found the recipe in the below issue on page 92. (Dec 2106/Jan 2017) I found the above photo on their website.
As of today's date they are offering the subscription for $0.80 an issue.
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