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Jewish Sour Cream Cake (made in cuisinart) Recipe

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This recipe for Jewish Sour Cream Cake (made in cuisinart) is from Annypanny's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Topping:
1/2 cup Walnut meats (or pecans)
1/2 cup sugar
1 Tablespoon cinnamon
Batter"
1/2 cup (1 stick butter) cut into 4 or more pieces
1 cup sugar
1 teaspoon sugar
2 eggs
1 cup sour cream
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
Directions:
Directions:
º350
With metal blade in place, add nuts, the 1/2 cup sugar and cinnamon to bowl of food processor. Process, turning on and off, until mixture is combined and nuts are coarsely chopped. Remove from bowl and set aside.
Again. insert metal blade, add butter. the 1 cup sugar and vanilla to bowl and process until combined about 30 seconds. Add eggs and sour cream. Process until thoroughly mixed. Combine flour, baking powder, baking soda and salt. Add to butter mixture. Turn on and off 3 or 4 times until flour disappears.
Butter and flour a 7- to 9-cup tube pan (an 8-inch spring form pan will work, too). place half of batter in pan and top with half of cinnamon mixture. Add remaining batter and sprinkle top evenly with remaining cinnamon mixture. Bake in preheated 350 degree oven for 45 to 50 minutes. Makes one cake, about 2 pounds.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
25 min

 

 

 

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