Ingredients
2 T plus 2 cups sugar
3/4 cup chopped walnuts
1 1/2 tsp ground cinnamon
2 1/2 cups cake flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 T ( 1 1/2 sticks) chilled unsalted butter, cut into small pieces
3 large eggs, slightly beaten
1 1/4 cups sour cream
1 1/2 tsp vanilla extract
3 T nonfat milk
1 1/2 cups confectioners’ sugar
1 cup fresh raspberries
Preparation
Preheat oven to 350 degrees. Butter and flour rosette pan. In a bowl, combine 2 T sugar, the walnuts and cinnamon. In another bowl, combine flour, baking powedfer, baking soda and salt; sift mixture two times and set aside. In a bowl of an electrix mixer, beat butter until creamy.
Gradually add 2 cups sugar, and beat on medium speed until light and smooth (scrape down sides of bowl occasionally), 5 - 6 minutes. Add eggs a little at a time, and continue beating until mixture is thick, fluffy and double in volume, 4-5 minutes.
Beat in sour cream and vanilla, 2 min more. Remove bowl from mixer and using a rubber spantula, carefully fold flour into mixture one half at a time until smooth. pour half of batter into pan and spread to edges. Sprinkle cinnamon, walnut mixture evenly over batter. Spread remaining batter over top, making sides higher than center. bake in center of oven until top is set and springs back when touched, and cake pulls away slightly from sides of pan, 55-60 min. Let cake cool 1 hour. Remove from pan and set cake on stand or plate to serve. In a bowl, whisk milk and confectioners sugar until smoot. Garnish cake with raspberries and drizzle glaze over cake.
