Submitted by: Susan Palmer of girlinthelittleredkitchen.com
“Coming up with this recipe idea was truly a family affair. It was schemed up with loved ones during Rosh Hashanah when we started reminiscing about my mom’s cooking.”
Ingredients:
3 C. all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 C. (12 Tbsp) unsalted butter, room temperature
1 1/4 C. cane sugar
3 large eggs, room temperature
1 tsp pure vanilla extract
1 1/4 C. sour cream
For the walnut mix:
2 C. chopped walnuts
3/4 C. cane sugar
For the chocolate mix:
3 Tbsp cocoa powder
1 Tbsp cane sugar
Directions:
Heat your oven to 350° and grease and flour a 10-12 cup bundt pan. In a medium bowl combine the flour, baking powder, baking soda and salt. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar until light and airy – about 2-3 minutes. Beat in the eggs one at a time and then the vanilla extract. Add half the flour mixture, mix until just combined. Stir in the sour cream and then the remaining flour. In a small bowl mix the chopped walnuts and ¾ cup sugar. In a second small bowl, mix the cocoa powder and tablespoon of sugar. In the bottom of the bundt pan, in an even layer spread about ⅓ of the walnut mixture. Top the walnuts with half of the batter and carefully spread in an even layer. Next add the cocoa powder and then the remaining walnuts. Finishing with the remaining batter and smooth the top of the bundt pan with a spatula or spoon. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before inverting the cake on a platter or a cooling rack.