Saturday, February 18, 2012

Butter Crunch Cake

Do you like...

simple food?

Or fancier food?

Let's actually pretend I didn't just call In-N-Out burger fancy.  Focus on the gorgeous twice-baked croissants and French toast instead, if you don't mind.  Unless we agree that in this case, 'fancy' can simply mean more layers/ingredients? :)  Because honestly, we needed a burger in here somewhere.

Moving on.

I like...both! Because food is food, and if it is enjoyed with people you love and appreciated, then it is incredibly restoring and nourishing.  

For many families, including mine, food is huge.  When we are together, we eat.  It's as simple as that, and since food fulfills one of our most basic needs, it's natural that we sometimes make it the center of our gatherings.

Until her dementia progressed, my grandma was the cook on my dad's side of the family.  We were always welcome in the kitchen, but it was her domain.  I wrote recently that my grandpa passed on to me a book of her recipes, and last night I had the opportunity to try my hand at one.  

She has literally hundreds of cake, frosting, and pie recipes in this particular book, and it was a blast looking at them and reading the notes she wrote.  I settled on this Butter Crunch Cake, which is simple, pretty, moist, and everything a cake should be.

Thanks Didi! I love you to the moon and back.

Butter Crunch Cake

1 cup real butter, softened
2 cups sugar
2 eggs
1 tsp vanilla
2 cups sifted flour
1 tsp baking powder
1/2 tsp salt
1 cup sour cream

For the topping: 
1/2 cups nuts, chopped fine (I used walnuts)
2 tsp sugar
1/4 cup brown sugar
1/2 tsp cinnamon
powdered sugar for topping

Preheat oven to 350 degrees.  Cream softened butter and sugar until well mixed.  Add eggs one at a time, beat until fluffy.  Add vanilla and mix well.  Combine sifted flour, baking powder, and salt.  Add dry ingredients to wet ingredients alternately with sour cream.  Combine topping ingredients until well mixed.  Place half the topping mixture in the bottom of a well-greased bundt pan.  Pour half the batter on top.  Add the other half of the topping mixture and pour the rest of the batter on top.  Bake about 65 minutes, testing for doneness with a toothpick.  Let cool 15 minutes before removing from pan.  Before serving, sift powdered sugar over top.

Enjoy your Saturday!


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