This recipe comes with a shoutout to my grandma, my kids’ bubbe, Edna Lichtman, z”l. She was one of those old-fashioned cooks who had recipes memorized and couldn’t give you exact measurements, so many of her most delicious dishes cannot be replicated. She “cooked with love,” and that love made everything she made absolutely delectable. Lucky for us, this recipe somehow was written down. My mom makes it every year on Grandma’s birthday. I know you’ll enjoy it as much as we do.
- ½ lb margarine
- 1 cup sugar
- 3 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 3 cups flour
Preheat oven to 350°F. Grease and lightly flour a Bundt cake pan.
Beat margarine and sugar together. Add in eggs, then sour cream. Beat in vanilla, baking powder and baking soda. Add flour, beating after each cup.
Add batter to pan, half at a time, following instructions below.
Bake for 50-60 minutes or until golden brown.
- 1 cup chopped walnuts
- 1 teaspoon cinnamon
- ½ cup sugar
Mix topping components, adding more to taste if desired. Pour half of the batter into the pan, and sprinkle half of the topping mixture on top. Add the rest of the cake batter, and then the other half of the topping mixture on top before baking.
By Jill Kirsch