A Writer’s Tea Cake: Feed Your Creativity

Writer's Tea Cake.

          “Your words are my food, your breath my wine.  You
            are everything to me.  Sarah Bernhardt.

This recipe is easy, delightful, and cut pieces freeze very well.  Preheat oven to 350 degrees.

1 yellow cake mix
1/4 cup sour cream
1 small box instant vanilla pudding (dry)
4 eggs
1/2 cup of oil

Mix all the ingredients in a large bowl until smooth (approximately 4 full minutes.)  Grease a 13×9 inch glass baking pan.

Topping:

Mix together 4 tablespoons butter, 2 tablespoons dark brown sugar, 3 to 4 teaspoons cinnamon, a pinch of coves, and 1/4 cup chopped nuts (pecans or almonds.)

Place half the batter into prepared baking dish and sprinkle half of the topping mix over that.  Layer the rest of the batter with topping last.  Bake for approximately 45 minutes, or just until a toothpick come out of the cake clean.

          ” There is a great deal of poetry and fine sentiment in a
             chest of tea.”  Ralph Waldo Emerson.

I love having this cake on cold days with a hot cup of tea.  My favorite tea is any spicy blend that includes cinnamon.

Copyright 2010, by Suzie Ashby.  All Rights Reserved.

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