This might be my favorite cake since the Sicilian Pistachio cake!
I made two layers for a friend at work, and a small one with nuts for us at home.
I must say that I had cause to look at the “What Can Go Wrong” section of my TCB—one layer dipped a teeny bit, and the other domed and cracked! However, I knew this wouldn’t affect the delicious flavor at all, so I didn’t let it either worry or deter me. Moron that I am, I did initially put the domed one as the bottom layer, so I had to lift it, top frosted and crumb coated, onto another surface, put the dipped one on the platter, top frost it, and drop the domed layer on top. Luckily, all without incident!
I used the full 1/2 c. sour cream rather than the 2T—I mean, why lose a fat-adding opportunity, right?
I invented my own frosting: 1 lb. butter, 1 lb. cream cheese, 2/3 c. clover honey, 1/4 c. sour cream, 1 T. vanilla. It is magnificent!!! And, it stays soft, even in the fridge. It is super-light and whippy dip. And the best part: It goes with the cake perfectly!!!
One person told me that the person I made it for said it’s the best cake she ever had. Everyone loved it. I loved it.
I love the dense, moist texture of the cake part itself.
Also, I served it cold-ish, as I like breakfasty cake-type things that way. I know that, theoretically, room temp is supposed to bring out more flavor, but I always find cold cakes have ore flavor, but that’s just me.
Missy—this is one for you, as I know you like quick breads (and who doesn’t)!!! It’s a great quick-bread cake hybrid, and I think you’d love my frosting with it!
Anyway, completely thrilled with the cake in all respects. If you haven’t made it, do! I wish I could ship you all a piece!