Sour Cream Graham Cracker Cake Butterscotch Glaze |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Yummy moist cake recipe that must have come with the bundt cake pan but I can't find the source. It is written in mom's left handed scrawl on a note card. She loved her cakes made with sourcream. Glaze is extra good. Read more . I'd eat it with a spoon if dared. Never a crumb left at potlucks Ingredients:
2 2/3 cups of finely crushed graham crackers |
2/3 cup grated coconut |
2/3 cup of finely chopped pecans |
1 1/3 tsp of baking soda |
1/8 tsp of nutmeg |
1/8 tsp of cinnamon |
3 tbsp. of butter |
2/3 cup of granulated sugar |
2/3 cup of light brown sugar |
5 eggs, separated |
1 1/3 cup of sour cream |
1 1/2 tsp of vanilla |
glaze |
1/4 cup of butter |
1/4 cup of brown sugar |
2 tbsp. of milk |
1 cup of confectioner's sugar |
1 tsp of rum extract |
Directions:
1. In a small bowl, combine the coconut, nutmeg, cinnamon, crushed grahams, nuts and soda. In a separate bowl, cream the butter and the sugars until fluffy add egg yolks one at a time and beat very well with each addition. Add sour cream and crumb mixture alternately to the creamed mixture.
2. Fold in stiffly beaten egg whites and vanilla. Bake in a greased and floured bundt pan. Bake at 350 degrees for 55 minutes, until the cake tests done. cool in the pan for ten minutes, turn out on a cooling rack over a sheet pan. Glaze with butterscotch glaze.
3. Glaze: In sauce pan combine butter, sugar, milk and bring to a full boil. Add sugar and extract. Beat until smooth. Add extra milk if necessary to make the glaze drippy.
4. “Food is not about impressing people. It's about making them feel comfortable.”
5. Ina Garten, The Barefoot Contessa Cookbook
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