INGREDIENTS (FOR 2 BUNDT PANS) ⠀
DOUGH:
- 2 eggs
- 1 cup butter
- 2 cups sugar
- 1 cup sour cream
- 1 tsp vanilla
- 2 cups flour
- 1/4 tsp salt
- 1 tsp baking powder
TOPPING:
- 1 tsp cinnamon
- 4 tsp brown sugar
- 1 cup chopped nuts
DIRECTIONS
Cream butter, sugar, and eggs. Add sour cream and vanilla and then add flour, salt and baking powder. Mix all together and put half of mixture in a well-greased Bundt pan. Then place half of topping.
Cover with remainder of batter and top remainder of cinnamon mixture. Bake at 350F for one hour; cool for 15 minutes then carefully ease onto plate.
Enjoy your meal!
Tips:
After pouring cake batter into pan, sprinkle generously with coconut, then bake. The result is toasted coconut cake that has a flavour of its own and needs no icing.
Source: “My best to you” by M.Milting
