For an extra touch of flavor, add a teaspoon of vanilla extract to the batter. If you don't have walnuts, pecans or almonds would also work well in the filling. To prevent the nuts from sinking to the bottom, you can lightly toast them before adding them to the filling. The cake can be stored in an airtight container at room temperature for up to 3 days.
Hilario Abernathy
May 10, 2025So easy to follow and the cake came out perfect!
Alayna Wintheiser
Feb 1, 2025This recipe is a keeper! My family devoured it in one sitting.
Elenor Schulist
Apr 27, 2024The sour cream makes the cake incredibly moist and delicious.
Laury Walker
Dec 4, 2023I have made this cake many times, always a winner
Beulah Bernier
Sep 30, 2023I added a streusel topping for extra crunch, and it was amazing!