Sour Cream Walnut Breakfast Cake Recipes

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.

Steps:

• First, prepare the cinnamon-walnut filling for the cake.
• Do to so, in a small bowl, cream together the sugar, cinnamon and walnuts. Your filling is now ready. Keep aside and proceed.
• Grease a lightly floured 10 inch bundt pan or tube pan with a capacity of 10-12 cups.
• Preheat oven to 350°F.
• In a medium bowl, mix both the flours, salt, baking soda and baking powder together and keep aside.
• In a large bowl, cream together the 3/4 cup butter with both the sugars until light and fluffy.
• Blend in the vanilla essence.
• In a separate bowl, beat eggs one at a time until light and fluffy.
• Add the beaten egg mixture, slowly to the creamed butter-sugar mixture and mix well to combine.
• Add the flour mixture to the creamed mixture alternating with sour cream or yoghurt, mixing to blend well after each addition.
• Spoon about 2 tbsps. of the Cinnamon-Walnut filling on the bottom of the well greased pan.
• Spoon in half of the batter in the greased pan.
• Sprinkle evenly with about half of the remaining filling.
• Dot with 1 tablespoons of the cold butter pieces.
• Add the remaining batter.
• Sprinkle with the remaining filling.
• Dot with the remaining butter.
• Bake until the cake tests done {i.e. when a knife is inserted in the middle of the cake, it should come out clean}.
• Let the cake stand in the pan on a wire rack for about 10 minutes.
• Invert pan to release the cake.
• Dust the top part of the cake with confectioner's sugar before serving.
• Bon Appetite!

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-inch nonstick tube pan. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda.
• With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternately with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.
• Spread a third of batter in pan; sprinkle with a third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center comes out with a few moist crumbs, 60 to 70 minutes.
• Cool in pan 30 minutes. Turn out of pan; cool, top side up, on a rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
• Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
• Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
• Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.