We had a great brunch the other day. Lots of fruit salad and other breakfasty foods. But, I think the big hit was the Sour Cream Kuchen I made.
Now this Sour Cream Kuchen is really, really good. It was one of those beautiful batters and has a layer of nuts mixed with brown sugar. It was still a little bit warm when we cut it which made it super-duper-delicious.
When I was making this recipe I thought it would be a good one to make with children. There’s a lot of simple steps they could help you with.
Two side notes…you’ll notice I like to mix two different types of nuts when I bake. And, I’ve included a link to another post for my recipe of homemade brown sugar.
Here’s a little step-by-step, but the recipe is after that.
Add eggs one at a time. Beat well after each.
Sift together dry ingredients
and add alternately into the butter mixture with the sour cream.
Then add the vanilla.
Look at that batter!
Make the nut mixture in a separate bowl.
Then spread batter and nut mixture in three alternate layers in the cake pan. Bake. Strizzle. Eat.
Okay, here it is again:
Sour Cream Kuchen
Preheat oven to 350 degrees.
Grease a 10″ tube pan or Bundt pan
3/4 cup butter (or margarine)
1-1/2 cups sugar
1-1/2 cups sour cream
3 cups flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
pinch of salt
1 Tablespoon vanilla
3/4 cup ground nuts (I like to mix pecans and walnuts)
3 tablespoons flour
3/4 cup brown sugar
Cream butter and sugar thoroughly. Add eggs one at a time, beating well after each addition.
Sift together flour, baking powder, soda and salt. Add alternately with the sour cream. Blend well. Stir in vanilla.
Mix together nuts, flour and brown sugar.
Spread three alternate layers of batter and nut-filling into greased pan.
Bake for 45 minutes to one hour. When cool, strizzle with the mixture of milk and confectioners sugar.
Enjoy, I do.