Thursday, December 22, 2011

December 22, 2011: New Mexican Brunch Cake Recipe

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Are you looking for something to serve the troops while they eagerly wait for Christmas dinner to be done? This brunch cake just might fit the bill. It’s very filling (okay, not so nutritious, but calorie counting can wait until after the New Year) and makes a very elegant presentation. I like the fact that it uses piñon nuts, which can be found throughout New Mexico and Arizona in the fall. And if you're looking for a unique dish, rest assured that this is a recipe you aren't likely to find anywhere else.

Tip: Look for piñon nuts in a specialty store or next to the other nuts in a grocery store. You may have to order them online.

New Mexican Brunch Cake

2 cups flour
1 t. baking powder
1 t. baking soda
¼ t. salt
½ cup butter, softened
1 cup sugar
3 eggs
1 t. vanilla
1 cup sour cream
½ cup piñon nuts, roasted
½ cup sugar
1 t. cinnamon
1/3 cup semisweet chocolate chips
1/3 cup white chocolate (chips or bar)

Heat oven to 350 degrees.

Mix together dry ingredients. Cream together butter and sugar in a large mixing bowl. Add eggs, one at a time, beating with an electric mixer after each addition. Blend in vanilla. Alternately add dry ingredients and sour cream, beating well.

Spread half o batter in greased 9-inch Bundt pan. Combine nuts, ½ cup sugar and cinnamon in a small bowl. Sprinkle mixture over batter. Carefully spread remaining batter on top.

Bake for 45 minutes. Cool in pan on rack 15 minutes. Remove from pan, cool on rack. Melt chocolate and white chocolate separately in the microwave. Drizzle each from the tip of a spoon to decorate top of cake.

Serves 10

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