- For the Cake: Place a rack in the center of the oven and heat the oven to 350 degrees. Generously grease an 8-inch square cake pan and set aside.
- Combine 1/3 cup of sugar with the cinnamon in a small bowl and set aside. Stir together the sour cream and soda in a small bowl and set aside. Sift together the flour, baking powder and salt and set aside.
- Use a mixer to beat the remaining sugar, oil, eggs and vanilla on medium speed until smooth, 2 minutes. Scrape down the sides of the bowl. On low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix until smooth.
- Pour enough batter into the pan to half-fill it. Sprinkle over 2/3 of the cinnamon sugar, then 2/3 of the nuts. Add the remaining batter and smooth the top. Sprinkle with the remaining cinnamon sugar and nuts; press them into the batter.
- Bake the cake until it's browned and a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Cool the cake in the pan on a rack for 20 to 30 minutes, then invert it onto a plate, sugar-side up. Cool the cake to room temperature.
- For the Optional Glaze: Combine the powdered sugar, milk and honey and stir until smooth. Pour the glaze over the cake and let it set. (The cake can be kept at room temperature up to three days, covered airtight or frozen, wrapped airtight, up to a month. Bring to room temperature before serving.)
- This recipe yields 8 to 10 servings.
- Each of 10 servings: 411 calories; 450 mg sodium; 54 mg cholesterol; 21 grams fat; 5 grams saturated fat; 53 grams carbohydrates; 5 grams protein; 1.01 grams fiber.
Notes:
Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner |
