Cinnamon Swirl Cake
Ingredients
1/2 C. chopped nuts
1/2 plus 2 C. sugar
2 tsp. ground cinnamon
3 1/2 C. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 pint sour cream
2 tsp. baking soda
1 C. butter or margarine
4 eggs
1 tsp. vanilla
Cooking Instructions
Combine nuts, 1/2 C. sugar, and cinnamon and set aside for topping. Mix flour, baking powder, and salt. Combine sour cream and soda. Cream butter and 2 C. sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Gradually add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Spoon 2/3 of the batter into a greased 10-inch tube pan. Top with 1/2 of the nut mixture. Add remaining batter and nut mixture. Bake at 350 for 1 hour or until cake just begins to pull away from the sides of the pan. Cool in pan 15 minutes. Remove from pan and finish cooling on rack. For more swirled effect, layer batter and topping in equal thirds, and streak with knife.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)