Saturday, October 15, 2011


"testing for done-ness" ~ 10.15.11
3 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c butter (room temperature)
1 1/2 c sugar
3 eggs
2 tsp vanilla extract
16 oz sour cream

:: Grease 12" BUNDT pan; set oven temperature at 350 degrees.
:: Combine first four ingredients in large bowl; set aside.
:: Mix together butter + sugar; then beat in one egg at a time.  
:: Stir in vanilla extract + sour cream.
:: Add dry ingredients to wet ingredients. 

:: Place the following ingredients in small bowl; mix with fingers.  
1 TBSP cinnamon
4 TBSP butter (room temperature)
1/3 c brown sugar
2 TBSP flour

:: Spoon half batter into BUNDT pan.
:: Crumble cinnamon filling over batter & swirl knife thru layer.
:: Add rest of batter to pan.

:: Bake at 350 degrees (F) for 50-60 minutes.

:: Cool on wire rack. Invert onto plate after 30 minutes.

Afternoon treat w/a cuppa of tea!

JPE ~ you are the "BEST"
(baker, gardener, friend, husband, travel-partner...)

BTW ~ do you use an uncooked piece of pasta
to check your baked goods for done-ness?


  1. No, I use a bamboo skewer.
    The cake looks delicious - I'd like a piece. So, for the cinnamon filling you wrote 4TBSP - of what? I'd like to know because I want to give it a try (without the glaze on top because I don't like glaze).

  2. This looks delicious!! Beautiful food photography!! And no, I just use a good old toothpick!!

  3. Carola - thanks for catching the missing ingredient... it's butter! and no, you don't have to add the glaze... it's yummy without... we just had a lemon that needed to be used (juice of lemon)... ENJOY!!

  4. Wow! does this look delicious...I bet is was just absolutley yummy. Have a great weekend.(-:

  5. Domestic ScribblesOctober 17, 2011 at 5:52 PM

    No, I use a slim knife (or a big no-no: pat the top with my finger), but will be trying spaghetti next time!



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