Image by Hillary Berkowitz Nussbaum

At Shavout, the author celebrates the break from pareve baking with dairy desserts like this cake, which gets its tang from sour cream. Read her story: .

Related

Batter:
2 cups sugar
1 cup butter
4 eggs
3 cups flour
2 teaspoons baking soda
3 teaspoons baking powder
2 cups sour cream
2 teaspoons lemon juice
2 teaspoons vanilla

Topping:
1 cup sugar
1 teaspoon cinnamon
1 cup pecans, crushed into small pieces
1 tablespoon butter, melted (to use in last layer)

Forwarding the News

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis each day.

Terms(Required)

I agree to the Forward's Terms of Service and Privacy Policy

Email(Required)

1) Preheat oven to 375˚ F.

2) Cream the sugar and butter in a large bowl. Add eggs and mix to combine well.

3) In another bowl, sift flour, baking soda and baking powder. Add dry ingredients to sugar-butter mixture and stir to incorporate.

4) Add sour cream, lemon juice and vanilla to the mixture and stir until combined.

4) In a small bowl, combine the first 3 topping ingredients (sugar, cinnamon and nuts).

3) Layer 1/3 of the batter into a well-greased tube pan (or angel food cake pan) and top with 1/3 of the topping mixture. Repeat with the second 1/3 of the batter, then the second 1/3 of the topping. Add the last layer of batter.

4) Mix the melted butter into the last 1/3 of the topping, sprinkle topping on top of cake and for 1 hour, or until a skewer or small knife blade inserted into the cake comes out clean.

Related

Hillary Berkowitz Nussbaum is a freelance writer who likes to cook her way through writer’s block.

The Forward is free to read, but it isn’t free to produce

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

This is a great time to support independent Jewish journalism you rely on. Make a gift today!

—  Rachel Fishman Feddersen, Publisher and CEO

Support our mission to tell the Jewish story fully and fairly.

$90 $180

$360

Other amount