When I was a little girl my Mom used to make this cake. Busy Moms listen up. This is your saving grace when someone tells you need to bring something to a potluck. You can whip this thing out in no time. Two main things are key to this cake; sour cream and an angel food cake pan. Your posse won’t even blink twice over the fact it has no frosting. I’m sure there is probably another name for this cake, but I swear this is what it was always called. I’m not even messin’ with you. For reals. This was my favorite cake growing up. I mean, seriously how bad do you think it could be with a name like that? I’m here to tell you, it is amazing. To this day I am still scratching my head over this cake- how could something so simple be so good? This cake is like a surprise joy ride. It appears as if it were a plain old Chevy but one taste and you know it’s really like a brand new Cadillac. The beauty and wonder of this cake is that it is super moist and has texture. If I’ve said it before, I’ll say it again-I love texture. You know how you dive into the top of a good coffee cake because all the elements of naughty goodness coalesce into one sugar nut mass of love? Yeah, this cake has that same sugar-cinnamon nut flavor but swirls of it fused into a rich yellow moist cake. Go ahead, take it for a spin. You’ll be glad you did.
I found these really pretty paper baking pans in Michael’s by “Celebrate It” and thought they were really pretty. The recipe makes enough for 2 of these 6 inch baking molds or one standard large angel food cake pan.
Yum Yum Cake
1 Cup Finely chopped walnuts
1/4 Cup granulated sugar
1/3 Cup light brown sugar
1 tsp. cinnamon
(Mix together in a small bowl; set aside).
1 1/2 sticks (3/4 Cup) unsalted butter, room temp
1 1/2 Cup granulated sugar
3 Lg. eggs, room temp
1 tsp. vanilla
3 Cups sifted flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
16 oz. sour cream, room temp
1. Preheat oven to 350° F. Grease an angel food cake pan well or spray with baking spray. Cream together the butter and sugar until fluffy. Add eggs one at a time and beat to combine. Beat in vanilla to combine.
2. Combine flour, baking powder, baking soda and salt and whisk to combine; set aside.
3. Mix in 1/3 of the dry ingredients into the sugar/butter egg mixture and combine. Continue to alternate mixing with 1/2 of sour cream and dry ingredients making sure to end with dry ingredients.
4. Pour 1/3 of cake batter into the pan, then add a layer of topping and pat down gently. Continue alternating batter and topping mixture like this for 3 times; ending with topping on top of cake. Bake for about 1 hour. Let cool. Do not turn cake upside down to cool.