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A Cake for All Occasions

  • Prep Time
    1 Hour
  • Cook Time
    1 Hour
  • Serving
    8 People
  • View
    200

Ingredients

Family Story

This recipe was given to me by a college friend in 1960. I have reduced the sugar a bit, but otherwise it is the original. Over the years, I frequently made this cake to bring to a gathering because it travels well and people love it. My sons, who were in college in the late 80's, both had fall birthdays and so were away from home on the day. I would make the cake, freeze it, package it well, and mail it (frozen) to each for his birthday. It always arrived in perfect condition! Every since, this has been the official family birthday cake. My son Jon and his wife Meg had a simple wedding at a farm. I made the cake in 3 tiers, wrapped a ribbon around each tier, and it was their wedding cake. When my partner Ray came into my life, he added a new twist to the tradition. He said that he wanted to be sure that the cake was "worthy of the honoree," so I would cut out a small corner for him to taste. Even after Ray's death, that tradition continues. Everyone's cake always has a corner missing!

Directions

1 Step

Set oven to 350 degrees. In a small bowl combine 1/3 c of the sugar, walnuts, and cinnamon. Set aside. Cream butter with the remaining 2/3 c sugar. Beat in eggs. Combine flour, baking powder, and baking soda. Beat into egg mixture, alternating with sour cream. Add vanilla, and beat for 2 minutes. Pour about 1/2 the batter into a greased and floured 8 or 9 inch square baking pan. Sprinkle 1/2 the chocolate chips and 1/2 the cinnamon mixture over the batter. Pour in remaining batter and repeat with the chips and cinnamon mix. With a knife, swirl gently. Bake for 5 minutes. Remove from the oven and swirl again, very gently. Continue baking for another 40-45 minutes until a tester comes out clean. Cool for 10 minutes in pan, and then remove to a rack to cool completely. If desired, wrap in plastic and foil and freeze.

2 Step

Set oven to 350 degrees. In a small bowl combine 1/3 c of the sugar, walnuts, and cinnamon. Set aside. Cream butter with the remaining 2/3 c sugar. Beat in eggs. Combine flour, baking powder, and baking soda. Beat into egg mixture, alternating with sour cream. Add vanilla, and beat for 2 minutes. Pour about 1/2 the batter into a greased and floured 8 or 9 inch square baking pan. Sprinkle 1/2 the chocolate chips and 1/2 the cinnamon mixture over the batter. Pour in remaining batter and repeat with the chips and cinnamon mix. With a knife, swirl gently. Bake for 5 minutes. Remove from the oven and swirl again, very gently. Continue baking for another 40-45 minutes until a tester comes out clean. Cool for 10 minutes in pan, and then remove to a rack to cool completely. If desired, wrap in plastic and foil and freeze.

3 Step

Set oven to 350 degrees. In a small bowl combine 1/3 c of the sugar, walnuts, and cinnamon. Set aside. Cream butter with the remaining 2/3 c sugar. Beat in eggs. Combine flour, baking powder, and baking soda. Beat into egg mixture, alternating with sour cream. Add vanilla, and beat for 2 minutes. Pour about 1/2 the batter into a greased and floured 8 or 9 inch square baking pan. Sprinkle 1/2 the chocolate chips and 1/2 the cinnamon mixture over the batter. Pour in remaining batter and repeat with the chips and cinnamon mix. With a knife, swirl gently. Bake for 5 minutes. Remove from the oven and swirl again, very gently. Continue baking for another 40-45 minutes until a tester comes out clean. Cool for 10 minutes in pan, and then remove to a rack to cool completely. If desired, wrap in plastic and foil and freeze.

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