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Ingredients
- 2 tbs plus 2 c sugar
- 3/4 c chopped walnuts
- 1 1/2 tsp ground cinnamon
- 2 1/2 c cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs, lightly beaten
- 1 1/2 sticks (6oz) unsalted butter, cut into small pieces
- 1 1/4 c sour cream
- 1 1/2 tsp vanilla extract
- 3 tbs fat free milk
- 1 1/2 c confectioners sugar
Details
Servings 12
Preparation
Step 1
1) preheat oven to 350.; butter rosette pan and place in freezer until ready to use.
2) in a bowl, combine 2 tbs sugar, walnuts and cinnamon, and set aside.
3) in another bowl, combine flour, baking powder, baking soda, and salt. sift twice; reserve.
4) in the bowl of an electric mixer, beat butter until creamy. gradually add 2 cups sugar, and beat on medium speed until light and smooth (scrape down sides of bowl occasionally) 5-6 minutes. add eggs a little at a time, and beat until mixture is thick, fluffy, and double in volume, 4-5 minutes. beat in sour cream and vanilla, until well mixed, 2 minutes more.
5) use a rubber spatula to carefully fold in two batches into mixture until smooth. pour half of the batter into pan, spreading batter to edges. sprinkle cinnamon walnut mixture evenly over batter. spread remaining batter over top, making sides higher than center. bake in center of oven, until top is set and springs back when touched, and sides pull away from pan, 55-60 minutes. remove from oven and let cake rest 10 minutes. remove cake from pan and set it on a cooling rack with a sheet of wax paper beneath rack.
6) in a bowl, combine milk and confectioners sugar. whisk until smooth, and decoratively drizzle glaze on warm cake. let sit until cool, 1 hour.
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