Buttercream Breakfast Cake Recipe
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Ingredients: |
Ingredients: Cake Ingredients
1/3 c plus 1/2c butter 3/4 tsp soda
2 1/4 c flour 1/2 tsp salt
1/3 c firmly packed brown sugar 2/3 c sugar
1 tsp cinnamon 2 eggs
1/2 c walnuts 1 c sour cream
1/2 tsp bakingpowder
1 tsp vanilla extract
Buttercream filling:
1/4 c flour 2/3 c butter
1/2 tsp salt 1 c sugar
1 c milk 1 tsp vanilla extract
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Directions: |
Directions:Oven 325
For cake grease bottom of 9x9 inch pan. Cut 1/3 c butter into 3/4 c flour, brown sugar and cinnamon until particles are fine. Stir in walnuts and set aside. Sift 11/2 c flour with baking powder, soda and salt. Cream 1/2 c butter in large mixing bowl. Gradually add sugar and cream until light and fluffy. At medium speed add eggs and vanilla extract. Then add dry ingredients alternately with sour cream. Spread in pan and sprinkle with walnut mixture. Bake at 325 for 45 to 55 minutes until cake springs back lightly when touched. Cool 10 minutes and remove from pan. Cool completely. Cut in half horizontally and fill with buttercream filling. Refrigerate.
Buttercream Filling:
Combine flour, salt and milk in a small saucepan. Cook over low heat, stirring constantly until very thick. Cool. Cream butter and sugar until light and fluffy. Add cooked mixture and beat well. Blend in vanilla extract.
This is a complicated recipe but well worth it. It is delicious and has brought people--especially Holly Harris--to tears when eating it. Bon apetit!
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