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1
First, prepare the cinnamon-walnut filling for the cake.
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2
Do to so, in a small bowl, cream together the sugar, cinnamon and walnuts.
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3
Your filling is now ready.
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4
Keep aside and proceed.
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5
Grease a lightly floured 10 inch bundt pan or tube pan with a capacity of 10-12 cups.
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6
Preheat oven to 350F.
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7
In a medium bowl, mix both the flours, salt, baking soda and baking powder together and keep aside.
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8
In a large bowl, cream together the 3/4 cup butter with both the sugars until light and fluffy.
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9
Blend in the vanilla essence.
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10
In a separate bowl, beat eggs one at a time until light and fluffy.
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11
Add the beaten egg mixture, slowly to the creamed butter-sugar mixture and mix well to combine.
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12
Add the flour mixture to the creamed mixture alternating with sour cream or yoghurt, mixing to blend well after each addition.
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13
Spoon about 2 tbsps.
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14
of the Cinnamon-Walnut filling on the bottom of the well greased pan.
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15
Spoon in half of the batter in the greased pan.
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16
Sprinkle evenly with about half of the remaining filling.
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Dot with 1 tablespoons of the cold butter pieces.
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Add the remaining batter.
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19
Sprinkle with the remaining filling.
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20
Dot with the remaining butter.
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21
Bake until the cake tests done {i.e.
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22
when a knife is inserted in the middle of the cake, it should come out clean}.
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23
Let the cake stand in the pan on a wire rack for about 10 minutes.
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24
Invert pan to release the cake.
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25
Dust the top part of the cake with confectioner's sugar before serving.
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26
Bon Appetite!
