Ingredients

How to make it

  • 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.
  • 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.
  • 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.
  • “Food is not about impressing people. It's about making them feel comfortable.”
  • Ina Garten, The Barefoot Contessa Cookbook

Reviews & Comments 3

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    " It was good "
    semigoodcook ate it and said...
    Wow that sounds so good! I will have to try this recipe!
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  • dancegypsy67 7 years ago
    Looks like I need to buy a bundt cake pan!
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  • henrie 7 years ago
    This sounds really good, Sour Cream makes all cake recipes moist. Will try this one soon, thanks for the great post.
    Was this review helpful? Yes Flag

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