Potica Cake

Potica (pronounced poe-TEET-sa) is a delectable Slovenian yeast pastry, filled with cinnamon and nuts. It's a lot of work to make. The flavors of this recipe are reminiscent of potica, with far less work.
Makes one 9-inch tube cake
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3/4 cup margarine or butter
11/2 cups sugar
4 eggs
3 cups flour
11/2 teaspoon baking soda
11/2 teaspoon baking powder
1 lb. sour cream
11/2 teaspoon vanilla
1 cup finely chopped walnuts
1/2 cup brown sugar
1 teaspoon cinnamon

Cream, until fluffy

  • 3/4 cup margarine or butter

Add gradually

  • 11/2 cups sugar

until light. Add, one at a time

  • 4 eggs

and mix well. In a mixing bowl sift (and we really mean   sift, not combine) three times:

  • 3 cups flour
  • 11/2 teaspoon baking soda
  • 11/2 teaspoon baking powder

Add this mixture to the egg mixture in three parts, alternating with

  • 1 pound sour cream

Beat after each addition until smooth. Add in

  • 11/2 teaspoon vanilla

Combine, to make filling:

  • 1 cup finely chopped walnuts
  • 1/2 cup brown sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon

Into a greased and floured 9-inch tube pan, alternate layers of batter and filling, starting and ending with batter. When finished, cut through with knife. Bake at 350° F for 75 minutes, or until done. Cool cake 15 minutes before removing from pan.

This comes from a dear family friend, Nell Simala.

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