Old Fashioned Walnut Sour Cream Cake Food

OLD-FASHIONED BANANA CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
• In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
• Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
• Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.

SOUR CREAM BUNDT CAKE WITH CINNAMON AND WALNUT STREUSEL

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease a 12-cup Bundt cake pan and set aside.
• Combine butter, 1 1/4 cups sugar, vanilla, and eggs in a large mixing bowl. Beat with an electric mixer until light and fluffy. With the mixer on low, blend in the sour cream.
• Whisk together the flour, baking soda, salt, and baking powder in a separate medium bowl. Gradually stir the sifted dry ingredients into the creamed mixture.
• Make the streusel in a small bowl by combining the walnuts, cinnamon, and 3 tablespoons of sugar. Set aside.
• Spoon about 1/3 of the batter into the prepared Bundt pan. Sprinkle half of the reserved streusel mixture over the batter.
• Layer another 1/3 of the batter. Sprinkle with remaining nut mixture and top with remaining batter.
• Bake for 1 hour or until a cake tester or toothpick comes out clean when inserted in the center of the cake.
• Cool the cake completely on a wire rack before removing it from the pan.
• Before serving, drizzle the cake with a vanilla icing or caramel glaze. Or serve slices of the cake with a dessert sauce or whipped cream if desired.

GRANDMA'S SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
• Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.

SOUR CREAM WALNUT CAKE

Steps:

• In a bowl, cream the butter and sugar; beat in egg yolks and lemon zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream. Stir in chocolate chips and walnuts. In another bowl, beat egg white until soft peaks form; fold into the batter., Pour into a greased 6-cup fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small saucepan, combine sugar and juices. Bring to a boil. Brush over warm cake. Cool completely.

OLD-FASHIONED SOUR CREAM POUND CAKE

Steps:

• ©.
• Old-fashioned Sour Cream Pound Cake.
• Ingredients.
• 3 cups sugar.
• 1 cup butter.
• 6 eggs, separated.
• 2 teaspoons vanilla.
• 1 tablespoon fresh lemon juice.
• 1 cup sour cream.
• 3 cups all-purpose flour, sift before measuring.
• 1/4 teaspoon baking soda.
• 1/4 teaspoon salt.
• Instructions.
• Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream.
• Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form.
• Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1-1/2 hours or until cake tests done.

MOTHER'S WALNUT CAKE

Steps:

• Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. , Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.

OLD FASHIONED SOUR CREAM FUDGE CAKE

Steps:

• Cake: Preheat oven to 350 degF.
• Sift tog.
• flour, baking soda and salt, set aside.
• Cream butter, then add brown sugar and continue beating for 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla and chocolate.
• Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
• Add boiling water, blending well (batter will be thin).
• Pour into 2 greased and floured 9" round layer cake pans.
• Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
• Cool in pans for 10 minutes; remove and finish cooling on racks.
• Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
• Blend; then beat at medium speed of electric mixer for 2 minutes.
• Chill until of spreading consistency.
• Carefully ice cake (cake crumb is very tender).
• You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.