I have become a huge fan of New Zealand food writer, cook and broadcaster Annabelle White’s recipes. They are always fantastic, and this cake is no exception. It is wonderful for tea, a mid morning snack, heck even a midnight snack! It did not last long! I just had time to snap a pic of the last piece before it got eaten!
125 g butter, softened
1 cup of sugar
2 large eggs
1 teaspoon vanilla
1 cup of sour cream
1 teaspoon baking soda (bicarbonate of soda)
2 cups of flour
¼ teaspoon of salt
1 ½ teaspoons of baking powder
¼ cup of chopped nuts (I use hazelnuts)
¼ cup of brown sugar
1 teaspoon of cinnamon
Pre-heat the oven to 180° C
Cream the butter and sugar together until light and fluffy.
Add the eggs and vanilla and mix well.
Stir in the sour cream and baking soda, mix well.
Sieve together the flour, salt and baking powder and gently fold into the sour cream mixture. Do NOT beat.
Place half the mix in a greased 22cm ring tin.
Mix the nuts, brown sugar and cinnamon together in a small bowl.
Sprinkle half the cinnamon mix over the batter in the tin.
Place the remaining cake mixture on top of the nut layer and smooth,
Sprinkle the remaining nut and cinnamon mixture on top of the cake.
Bake in a pre- heated oven and bake for 45 minutes or till an inserted skewer comes out clean.
Leave to stand for 5 minutes before turning out onto a plate.