Our friends make this cake a lot and it has become kind of famous in Brooklyn, because everyone loves it. So yes, it’s now affectionately referred to as “The Cake”. And Danny kind of goes nuts over it. It’s definitely not gluten or dairy-free, but I do remember that it IS ridiculously moist. And yes, this was the cake Danny requested for his birthday. I was glad when he finally ate up all the leftovers so I didn’t have to keep staring at it. 🙂
Behold, the recipe…
1 yellow cake mix
3.5 oz. vanilla instant pudding
3 T flour
1/2 cup oil (can use applesauce)
1 cup sour cream
3/4 cup water
1. Mix all ingredients well.
2. Grease or spray bundt pan well.
3. Mix 1/2 cup sugar and 3 t. cinnamon. Sprinkle enough in greased pan to
cover inside of pan. Save rest for later.
4. Put 1/3 of batter in pan. Sprinkle with about 1/3 remaining
sugar/cinnamon mixture. Using knife, swirl mixture into batter slightly.
5. Repeat step 4 twice.
6. Bake at 350 for 45 minutes. Wait a few minutes before turning out
onto cooling rack.
(FYI, I didn’t make that cake, above. I forgot to take a picture of the one I made! oops. But the one above looks just like the way this cake turns out. Only we don’t add icing, but just serve the cake warm with a dollop of whipped cream.)
(image from Nestle Kitchens)
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