HAZELNUT SOUR CREAM CAKE
Printed from COOKS.COM
250g warm butter
1 1/2 cup castor sugar
3 eggs
2 1/3 cups flour
300g sour cream
1 teaspoon vanilla
Filling:
3/4 cup brown sugar
125g ground hazelnuts
1 teaspoon cinnamon
Preheat oven to 180C.
Grease A 22cm cake pan. Beat butter and sugar. Then add eggs one at a
time.
Use a large metal spoon to fold in flour and sour cream. Layer 1/2 of
batter in the tin then filling mixture and remainder of batter.
Bake for 45 minutes. Cool in the tin for 5 minutes before turning out.
Serve dusted with powdered sugar.
Blessed are those who can give without remembering
And take without forgetting.
~Angelique~
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