EASY POTICA CAKE3/4 c. butter
1 1/2 c. sugar
4 eggs
3 c. sifted flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
2 c. sour cream
1 1/2 tsp. vanilla
Have butter at room temperature; cream with the sugar. Add eggs one at a time, beating well after each addition. Re-sift flour along with the baking powder, and baking soda. Add the dry ingredients alternately with sour cream and vanilla beginning and ending with flour mixture. Spread 1/3 of the batter in a greased bundt or 10 inch tube pan. Top cake mixture with 1/2 of the filling. Repeat; spread remaining batter over all.
FILLING:
1 c. ground nuts
1/2 c. brown sugar
2 tbsp. flour
1 tsp. cinnamon
Mix together nuts, sugar, flour and cinnamon.
Bake at 350 degrees on lowest oven shelf for about 1 hour or until toothpick inserted in cake comes out clean. Make sure cake is cooled completely before taking out of pan. Before serving, dust with confectioners' sugar.
Posted by K Swanson
Posted by K Swanson
HOLY COW I WANT TO MAKE THAT AND EAT IT RIGHT NOW.... thanks for sharing that, definatly something I will need to try over the holidays!
ReplyDeletekarla
if it's just being layered, how does it come out with a spiral pattern?
ReplyDelete@ shari: Good observation! The recipe and the photo don't match. The photo is misleading, since it shows the classic traditional Slovenian potica, a rich rolled yeast bread. The recipe here (a short cut American version) is very different: a sour cream pound cake with walnut filling. Tasty, but not the same thing as the labor-intensive original :-)
ReplyDeleteThe photo was taken by a photographer in Slovenia named Mladenovic.