Sour Cream Butter Swirl Cake

Products Used
0
65
62
By Dixie Crystals
Prep Time:
20m
Bake/Cook Time:
55m - 60m
Yield:
10-12 slices

This Sour Cream Swirl Cake is a scrumptious blend of flavors, including butter, nuts and cinnamon.  A vintage recipe from one of our Homemade Good News Cookbooks, sour cream gives the cake a spongy, moist texture. Fresh out of the oven, this cake is perfect for breakfast, brunch or dessert. 

Este pastel remolino de crema agria es una mezcla deliciosa de sabores, incluyendo mantequilla, nueces y canela. Una receta antigua de uno de nuestros libros de recetas Homemade Good News Cookbooks, la crema agria le da al pastel una contextura esponjosa y húmeda. Recién salido del horno, este pastel es perfecto para desayunar, desayuno tardío o postre.

Rating:
Rate it yourself
Tested by Dixie Crystals
Vintage Recipe
Products Used

Ingredients

    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Preheat oven to 325°F. Butter a 10-inch plain tube pan and dust lightly with flour. Set aside. 
    2. Sift dry ingredients together. Set aside. 
    3. Mix sour cream and vanilla together. Set aside. 
    4. Put softened butter in a large mixing bowl and beat with electric mixer at medium high speed for 3 minutes. Add 3/4 cup sugar and beat again at high speed for 3 minutes. Add remaining sugar and beat for another 3 minutes. Add eggs, one at a time, and beat well after each. When all eggs are incorporated, beat at high speed for 3 minutes. 
    5. Reduce speed and beat in 1/2 of dry ingredients, followed by sour cream mixture and then the rest of the dry ingredients, scraping down sides of bowl using a spatula. 
    6. In separate mixing bowl, combine walnuts, brown sugar, and cinnamon, and stir until blended. 
    7. Scrape 1/2 of cake batter into prepared pan. Using a spoon, sprinkle 1/2 of nut mixture into batter. Scrape the rest of the batter into pan sprinkle remaining nut mixture over the top. 
    8. Bake in the lower rack of preheated oven for 55-60 minutes, or until a cake tester comes out clean. 
    9. Cool in pan for 10 minutes, then turn out and invert onto a rack and cool completely. Sprinkle confectioners sugar over top of cake before serving. 
    Dixie Crystals Insight

    NOTES:

    1. This recipe first appeared in the Homemade Good News cookbook series, vol V, No. 10, page 4.
    2. Cake can be baked in a tube pan, bundt pan or springform pan.
    3. Cake can be flipped to have walnut layer on top instead of bottom. 
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    Pastel Remolino de Crema Agria y Mantequilla

    Products Used
    0
    65
    62
    Por Dixie Crystals
    Tiempo de preparación:
    20m
    Tiempo de cocción / cocción:
    55m - 60m
    Rendimiento:
    10 a 12 rebanadas

    Este pastel remolino de crema agria es una mezcla deliciosa de sabores, incluyendo mantequilla, nueces y canela. Una receta antigua de uno de nuestros libros de recetas Homemade Good News Cookbooks, la crema agria le da al pastel una contextura esponjosa y húmeda. Recién salido del horno, este pastel es perfecto para desayunar, desayuno tardío o postre.

    Clasificación:
    Califíquelo usted mismo
    Tested by Dixie Crystals
    Vintage Recipe
    Products Used

    Ingredientes

    • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

    Direcciones

    1. Precaliente el horno a 325 F. Engrase con mantequilla una bandeja de tubo de 10 pulgadas y espolvoree con harina. Ponga a un lado.
    2. tamice todos los ingredientes secos juntos. Ponga a un lado.
    3. Mezcle la crema agria y vainilla juntas. Ponga a un lado.
    4. Coloque la mantequilla suavizada en un envase grande y bata con una batidora eléctrica a velocidad media alta por 3 minutos. Agregue 3/4 taza de azúcar y bata de nuevo a velocidad alta por 3 minutos. Agregue resto de azúcar y bata por otros 3 minutos. Agregue huevos, uno a la vez, y bata bien después de cada adición. Cuando todos los huevos estén incorporados, bata a velocidad alta por 3 minutos.
    5. Reduzca la velocidad y agregue y bata la 1/2 de los ingredientes secos, seguido de la mezcla de crema agria y el resto de los ingredientes secos. Raspando los lados del envase utilizando una espátula.
    6. En una envase separado, combine las nueces azúcar morena y canela y revuelva hasta que este mezclado.
    7. Agregue 1/2 de la mezcla preparada en le bandeja. Usando una cuchara, espolvoree la mezcla de nueces sobre la mezcla de pastel. Agregue el resto de la mezcla en la bandeja y espolvoree el resto de la mezcla de nueces sobre el tope.
    8. Hornee en el estante más bajo del horno por 55 a 60 minutos, o hasta que la prueba salga limpia.
    9. Deje enfriar en la bandeja por 10 minutos, luego voltee sobre una estante de metal y deje enfriar completamente. Espolvoree azúcar en polvo para confituras sobre el tope justo antes de servir.
    Dixie Crystals Insight

    NOTES:

    1. This recipe first appeared in the Homemade Good News cookbook series, vol V, No. 10, page 4.
    2. Cake can be baked in a tube pan, bundt pan or springform pan.
    3. Cake can be flipped to have walnut layer on top instead of bottom. 

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