Sunday, November 21, 2010

Potica Cake


3/4 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.


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


  1. 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!

  2. if it's just being layered, how does it come out with a spiral pattern?

  3. @ 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 :-)

    The photo was taken by a photographer in Slovenia named Mladenovic.