Today I am featuring another recipe by my Nana, hopefully you won't get tired of her recipes.
I fell heir to her recipes boxes and books and have just had a wonderful time going through them and pickig out the ones I wanted to try.
For some reason, I don't know why, but the desserts are always the first ones I want to do.
So today I give you Sour Cream Pound Cake with Cinnamon Crunch
3 C all purpose unbleached flour
1/2 lb butter
2 C sugar
1 pint of sour cream
2 tsp baking soda
1/2 C sugar
1/4 C chopped nuts (I used my almonds again from my milk experiment)
1-2 tsp cinnamon
Cream butter and sugar together and then add your eggs.
Add in your sour cream and incorporate.
Add flour and baking soda and mix completely.
Put 1/2 of your batter into a greased 9x13 pan.
*Here I used two loaf pans instead of a 9x13
On the batter sprinkle half of your crunch mixture.
Pour your remaining batter on top and then put the rest of the crunch mix on top of that.
You will have nice layers of batter and crunch, but to mix it through out your cake use a knife and swirl it through the batter a few times.
Bake at 350 degrees for 1 hour if you are using loaf pans.
When the time is us this is what you'll be rewarded with:
Just remember to let it cool off because it is REALLY hot when you cut that first slice (I may have a small burn in my mouth to attest to this safety issue).
I hope you all have a wonderful Tuesday.
Just to let you know I will be hosting a Pealightful giveaway on Monday in celebration of my 100th post.
Have a great day!!!