(from Best of Home Cooking)
- 2 1/2 c all-purpose flour
- 1 t baking powder
- 1 t baking soda
- 1/2 t salt
- 3/4 c (1 1/2 sticks) unsalted butter
- 1 1/2 c white granulated sugar
- 3 large eggs
- 1 c sour cream (I used fat free)
- 1 t vanilla extract
- 1/2 c chopped walnuts, optional (I did not use these)
- For the swirl…..1 T ground cinnamon
- 3 T brown sugar
- 2 T white granulated sugar
- For the glaze…..1 c powdered sugar
- about 1 1/2 T milk
- 1 t ground cinnamon (to taste)
Pre-heat oven to 350.
Whisk together the flour, baking powder, baking soda and salt in a mixing bowl for a minute; set aside.
Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing thoroughly before adding the next. Beat in the sour cream and vanilla until combined. Add the flour mixture, stirring just until combined. Stir in the walnuts.
Butter a 10″ bundt pan (I just sprayed mine), and lightly dust with flour. Pour half the batter into the pan and spread evenly. Mix the ingredients for the swirl in a small bowl. Sprinkle evenly around the center of the batter. Cover with the rest of the batter.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool 20 minutes before removing from the pan.
For the glaze: Add the powdered sugar to a small bowl, stir in enough milk to create a thick, but pourable glaze. Stir in the cinnamon to taste Drizzle over the top of the cake.
I’m showing restraint and not eating any now – I will wait for Chris and the boys to be here! I’m sure that using the fat-free sour cream saved a lot of calories!!!! Maybe small pieces! 😀