Kozy Kitchen and Home

This recipe is one I remember my mom making ever since I was a kid. While it wasn’t just for the holidays back then, over time it’s become a favorite Christmas treat for me. The cake features deliciously moist layers with cinnamon sugar and walnuts in between. I love baking several to give as gifts during the holidays, but always save one for my family! It’s the perfect companion to a morning cup of coffee or tea, or a sweet treat any time of day.

I typically use an angel food cake pan for this recipe, using only two layers and adding filling on top, which creates a pretty, crunchy topping. These type pans have a removable bottom, so you get a fluted cake without having to flip it. Alternatively, a bundt cake pan works well—just be sure to layer the batter and filling as described below for the best results. If you use a bundt pan, you might also want to add a cinnamon glaze for added visual appeal.

Ingredients

Cake:

• 1 cup of butter – softened (salted or unsalted is okay)
• 1 cup of sugar
• 3 eggs
• 1 cup of sour cream
• 2 tsp of vanilla
• 2 ½ cups of flour
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt

Filling:

• ½ cup sugar
• 1 tsp cinnamon
• 1 cup of walnuts, chopped

Step by step instructions

1. Preheat the oven to 350°F. Grease and flour an angel food cake pan or bundt pan.
2. Cream the butter and sugar in a stand mixer or with a hand mixer.
3. Add the eggs, sour cream, and vanilla, mixing until smooth.
4. Add the dry ingredients and mix well.
5. In a small bowl, mix the filling ingredients together until combined.
6. For an angel food cake pan: Add half the batter to the bottom of the pan and spread evenly. Sprinkle ½ of the filling over the batter, then top with the remaining batter and spread evenly.  Top with the remaining filling.
7. For a bundt pan: Add one-third of the batter to the pan and spread evenly. Sprinkle half of the filling over the batter. Add another third of the batter, then the remaining filling. Top with the final third of batter and spread as evenly as possible.
8. Bake in the preheated oven for 1 hour.
9. Let the cake cool in the pan for about 15 minutes before removing. Then transfer to a wire rack to cool completely. Do not remove from the pan while hot, as the cake may stick and break apart.
10. If you’d like to add a glaze, mix 1 cup of powdered sugar and 1/2 tsp of cinnamon with a few drops of water at a time until it is a thick drizzling consistency, then pour over the cooled cake.

Share your story

Do you have any recipes from childhood that have become treasured holiday meals or treats? The holidays always seem to bring out nostalgia, and I find myself making dishes that carry sweet memories. What are some of your most nostalgic meals?

I hope this cake brings as much joy to your holidays as it has to mine. I’d love to hear about your own family favorites!