This is as easy to prepare as it is good to eat. Basically a pound cake batter enriched with sour cream, it’s layered with a mixture of cinnamon sugar and nuts—a mixture to which you can add cocoa, currants, raisins, or even a little melted butter. It’s really essential to have the butter, eggs, and sour cream at room temperature for easy mixing, or the final texture of the cake will be heavy and grainy rather than light and delicate.
This doesn’t need any accompaniment since it’s so rich and flavorful.
Wrap the cooled cake in plastic wrap and keep it at room temperature. Freeze for longer storage. Defrost the cake and bring it to room temperature before serving.
To vary the fillimg, divide it in half and add 3 tablespoons of currants or raisins to the half that you’ll use inside the cake batter—they would burn on top of the cake. You may also add
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