Contributed by: NAPSA
(NAPS) - If you'd known a special occasion was
coming, you'd have baked a cake, right? To help bakers (and their creations) rise to the challenge
Swans Down Cake Flour is offering a free recipe booklet full of baking ideas for delicious cakes,
cookies, breads and desserts. Celebrate the Seasons with Swans Down commemorates 105 years
of baking with Swans Down Cake Flour.
This confectionary staple can be part of many recipes for baked goods that are light, fluffy and
luscious. The booklet combines recently developed recipes with old favorites that really take the
cake. To receive a free copy of the recipe booklet, send $1 for postage and handling to Celebrate
the Seasons, Swans Down, P.O. Box 60296, New Orleans, LA 70160-0296.
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 2 cups Swans Down Cake Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
- 1/2 cup brown sugar
- 4 tablespoons sugar
- 1 teaspoon cinnamon
- 1/2 cup walnuts, chopped
Preheat oven to 350 degrees F.
Butter a 9x13-inch baking pan.
In a mixing bowl cream butter and gradually add sugar, eggs and vanilla extract, beating well
after each addition. In another bowl mix flour, baking powder and baking soda. Add flour mixture
alternately with sour cream to creamed mixture.
Mix sugars and cinnamon. Pour half of batter in pan. Sprinkle walnuts and half of topping on
top of batter. Add remaining batter and sprinkle remaining topping on top.
Bake for 45 minutes.