Hickory Nut Cake

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 1 cup hickory nuts, coarsely chopped
• Glaze:
• 1 cup powdered sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 tablespoons milk, or more as needed

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Add the sour cream and mix until just combined. Gradually stir in the dry ingredients until just blended.
4. Spread the batter into the prepared pan and sprinkle the chopped hickory nuts over the top. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. To make the glaze, mix together the powdered sugar, melted butter, vanilla extract and milk until smooth. If the glaze is too thick, add a little more milk until it reaches the desired consistency. Spread the glaze over the cooled cake.

Interesting Facts

• Hickory nuts are native to Eastern North America.
• Hickory nuts are high in protein and low in fat.
• They have a rich, buttery flavor and a crunchy texture.
• Hickory nuts can be used in a variety of recipes, from cakes and cookies to salads and stews.