Posted by Schmitty 05-15-99 2:59 AM
Raspberry Walnut Sour Cream Cake
3 3/4 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups sugar
1/2 cup margarine or butter (1 stick) softened
3 large eggs
1 container (16 ounces) sour cream
2 teaspoons vanilla extract
1/2 cup seedless red raspberry jam
1/2 cup walnuts toasted and chopped
Preheat oven to 350 degrees.
Grease 9 or 10 inch tube pan with removable bottom, dust with flour.
In medium bowl, combine flour, baking powder, baking soda and salt; set
aside.
In large bowl, with mixer at low speed, beat sugar with margarine/butter until blended, scraping bowl often.
Increase speed to hi, beat until creamy about 2 minutes, scraping bowl occasionally.
Reduce speed to low; add eggs 1 at a time, beat well after each.
With mixer at low speed, add flour mixture and sour cream, beginning and ending with flour mixture until batter is smooth, scrape bowl occasionally.
Beat in vanilla.
Spoon 3/4 of batter into pan. Spread raspberry jam evenly over batter, then spread remaining batter over jam.
Sprinkle walnuts on top of cake.
Bake about 1 hour and 10 min. or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes.
With small metal spatula loosen cake from side of pan and life cake on pat bottom. Invert onto plate, remove bottom of pan.
Immediately invert onto wire rack to cool completely, walnut side up.
Serves 16