This fabulous cake is another Belinda Jeffery winner, taken from her Mix and Bake book. The only thing to be mindful of is that the amount of batter the recipe makes is a bit too much for a standard Bundt tin. I fill the tin ¾, and pop the remaining batter in cupcake tins. The first time I made this the mix completely overflowed and I had a big blob of cooked cake on the bottom of my oven. I haven’t adjusted the recipe because with cakes it’s hard to scale down and still get the ratios right. Besides, it’s very nice having a little cake to nibble on before the guests arrive for the main event.
1 cup (250 mls) sour cream
½ cup (125 mls) plain yoghurt
1 ½ teaspoons carb soda
75 grams roasted walnuts
1 ¾ cups (385 grams) sugar
2 teaspoons cinnamon
3 cups (450 grams) self raising flour
250 grams butter, room temperature
2 teaspoons vanilla extract
- Preheat oven to 180 degrees c, and grease and flour a Bundt tin. Mix the sour cream and yoghurt in a bowl and add the carb soda, leave to rest for 15 minutes.
- Put the nuts, ½ cup (110 grams) of sugar and the cinnamon in a processor and blitz briefly. Set aside.
- Place the remaining sugar and butter in a food processor and mix til well combined. Add the eggs one a t a time, and the vanilla. Stir through the flour until just combined.
- Spoon some of the batter into the tin, and sprinkle with 1/3 of the nut mix. Top with more batter, and sprinkle with the remaining nut mix. Top with remaining batter, being careful not to overfill the tin.
- Bake for 50-60 minutes or until cooked, allow to cool in the tin for 10 minutes then carefully remove. Dust with icing sugar to serve.