Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is an old recipe. To serve, break the cake apart with two forks.

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Recipe Summary

Servings:
14
Yield:
1 - 10 inch tube cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix together sour cream, 1/2 cup sugar, salt, and yeast. Stir until yeast dissolves. Add eggs, 1/2 cup melted butter, and half of the flour; mix well. Mix in the remaining flour.

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  • Turn dough out on floured board. Knead until smooth, about 10 to 15 minutes. Place in greased bowl, and cover. Let rise in warm place until double in bulk, about 1 1/2 to 2 hours. Punch dough down. Turn over, and let rise again for 45 minutes.

  • Place 1/2 cup melted butter in a small cup. Mix together 1 cup white sugar, chopped nuts, and cinnamon. Form dough into walnut-sized balls. Dip each ball in melted butter, and roll in sugar-nut mixture. Place in layers in a 10 inch greased tube pan. Sprinkle any remaining sugar-nut mixture or melted butter over the top layer of balls. Cover pan with waxed paper and a towel, and let dough rise again 45 minutes.

  • Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes, or until golden brown. Run a spatula around sides of cake, and invert onto plate.

Nutrition Facts

454 calories; protein 7.8g; carbohydrates 54.5g; fat 23.6g; cholesterol 81.9mg; sodium 284.7mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/16/2008
Cake was extremely dry and very yeasty tasting. Better made with canned bisquit dough. Read More
(4)