Brady Evan’s husband has a sneaky trick to get her to bake more.
By Brady Evans
I hate it when my husband’s sweet tooth gets the best of him. I don’t mind him eating sweets at all. He is incredibly active and healthy. He works hard on our horse farm and eats well rounded meals and just happens to have the need to round out those meals with a healthy dose of sweets.
Lately I am so darned busy, though, that baking his weekly supply of sweets gets shoved to the bottom of the to-do list.
I am not sure why I take it so personally when he chooses to buy cakes and cookies at the grocery store when I don’t even provide them at home. It isn’t like he’s choosing their sweets over mine. I don’t have any! But the minute he walks through the door with some plastic wrapped pastry item, I jump into high gear to teach him a lesson: my baked goods are better than theirs.
But maybe he’s the one teaching me the lesson after all: the more he buys from the store, the more baking I end up doing.
- 2 cups (475 mL) all purpose flour
- 1 t baking powder
- 1 t baking soda
- ¼ t salt
- 1 cup (240 mL) sour cream
- 1 cup (240 mL) sugar
- ½ cup (60 grams or 120 mL) butter
- 2 eggs
- 1 t vanilla
- ⅓ cup (80 mL) light brown sugar
- ¼ cup (60 mL) white sugar
- 1 t cinnamon
- ½ cup (120 mL) chopped walnuts
- Mix dry ingredients together; put aside.
- Cream butter and sugar, add eggs and beat well.
- Mix in dry ingredients, then add sour cream; beat well.
- Mix topping ingredients in a separate bowl.
- Put half batter in greased and floured tube pan.
- Sprinkle half topping mixture on top.
- Carefully spread the other half of batter on top and then sprinkle the rest of the topping mixture.
- Bake at 350 for approximately 40 – 50 minutes.
Brady Evans is a cook who specializes in stretching cooking boundaries towards a more healthy lifestyle. She loves making recipes with unexpected ingredients and share her passion for cooking through her very successful and mostly-vegetarian blog, Branny Boils Over.