Back 2 Cups / 500 mL All-Purpose
Flour
1-1/4 teas. / 6 mL Watkins Baking Powder
1 teas. / 5 mL Baking Soda
1/2 teas. / 2.5 mL Salt
1/2 Cup / 125 mL Butter or Margarine, softened
1 Cup / 250 mL Sugar
2 Eggs
1 teas. / 5 mL Watkins Vanilla Extract
1 Cup / 250 mL Sour Cream
Streusel:
1/3 Cup / 80 mL Brown Sugar
1/4 Cup / 60 mL Sugar
1 teas. / 5 mL Watkins Cinnamon
1 Cup / 250 mL Chopped Nuts
Combine first four ingredients; set aside. Cream butter; add sugar gradually, mixing until light and fluffy. Add eggs one at a time, beating well after each addition; stir in vanilla. Add the dry ingredients alternately with sour cream, mixing just enough after each addition to keep batter smooth. Spread half of batter in greased 8-inch / 20-cm square baking dish. Combine streusel ingredients and sprinkle half of this mixture over batter. Top with remaining batter and streusel. Bake at 350ºF / 180ºC for about 30 minutes or until cake tests done. Cool 5 minutes and remove cake from pan. Serve warm or cold.
Nutritional Information
Per Serving:
Calories 370, Protein 5g, Carbohydrates 46g, Sodium 280mg, Fat
19g, Saturated Fat 8g, Cholesterol 65mg, Dietary Fiber 1g
© Copyright 1999 The Rising
Stars Team
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