Ingredients
- 2/3 cup all-purpose flour (or mixture of whole wheat and white flour)
- 1/2 cup sunflower seeds (roasted and unsalted)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Salt, pinch
- 4 ounces butter (room temperature, 1/2 stick)
- 1/4 cup oil (cooking oil)
- 1 cup granulated sugar (or sugar substitute)
- 3 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2 tablespoons sour cream (not fat-free but low fat is fine)
- 1/2 teaspoon cider vinegar
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: In a food processor combine the seeds, salt and 1/3 cup flour; pulse until seeds are totally pulverized. Add remaining flour (1/3 cup) and spices; pulse until combined. Add the 1/2 teaspoon baking soda and the baking powder; pulse until combined.
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Step 3: In the bowl of an electric mixer cream butter and sugar together until light and fluffy. add oil and beat until combine. Add vanilla.
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Step 4: In a separate bowl combine sour cream and vinegar and add remaining 1/2 teaspoon baking soda to sour cream mixture; stir to combine.
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Step 5: Alternately add dry mixture and the eggs and sour cream mixture to the wet mixture starting with the dry; mixing until just incorporated (otherwise you will end up with bread instead of cake).
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Step 6: Spoon batter into a greased 8 inch springform pan or use cupcake tins lined with paper.
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Step 7: Bake for 25-30 minutes for cake or 17-22 minutes for cupcakes or until tester comes out dry when inserted in center.
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Step 8: Sprinkle a tablespoon of sunflower seeds just before baking if desired (hides cracks and looks pretty).
We hope you enjoy this recipe!
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