A rich, moist tube or bundt pan cake filled with a chewy nut, raisin, brown sugar filling and topping!
Yields
10 to 12
Ingredients
Topping:
½ cup light brown sugar
1 tablespoon cinnamon
2 tablespoon cocoa
1 cup chopped nuts
2 tablespoon cognac soaked raisins or currants
Filling:
grated zest of two lemons
1½ sticks unsalted butter
1½ cups granulated sugar
2 teaspoon pure vanilla extract
3 large eggs
2¾ cups a/p flour
1 teaspoon Kosher salt
1½ teaspoon baking soda
1½ teaspoon baking powder
1 pint sour cream
Nutritional information
No nutrition information available
Instructions
Preheat oven to 350 degrees, place oven rack on second level from the bottom. Grease and lightly flour a 10" tube or bundt pan with butter or shortening.
Combine the topping ingredients in a bowl and set aside
Grate zest of two lemons and put into mixer bowl
Sift all dry ingredients and set aside
Beat butter, sugar, vanilla and zest at medium speed until light and fluffy; about five minutes
Add eggs, one at a time, and beat for thirty seconds after each addition
Switch to lowest speed, and, beginning with the dry mixture, alternate with the sour cream in three additions, just until all the dry ingredients are incorporated
Place ⅓ of batter, using a large tablespoon, into the bottom of the pan. Sprinkle ⅓ filling on top, then another ⅓ batter, ⅓ topping, the remaining batter, and the remaining topping. Bake for a minimum of 45 minutes and check by very lightly pressing the top of the cake. Continue baking and check every five minutes until the top feels just firm to the touch, about one hour maximum