This past weekend I went to a Graduation Party and a Birthday Party and several of you asked me about the cake I bought to the special events and requested the recipe — this is the cake you’ve all dubbed “Patty Cake” because I’ve been making it for 36 years and I bring it everywhere I go. We have my Auntie Vera to thank for this recipe, and I’m grateful I got such accurate measurements from her. (Wait until you see the recipes from my Grandma Mekita “ she didn’t use any measuring tools except her hands!) All my San Diego Gal Pals will easily be able to go to @specialtyproduce for all of the fresh and pure ingredients, it’s always fun to shop there for anything at all you may need and I love getting all my baking ingredients there are always fresh.
Here you go!
1/2 lb. of butter
2 Cups Sugar
About an inch or so of a vanilla bean, scrape out all the bean specs for your cake batter and you can discard the rest (or a teaspoon of vanilla bean paste works great too, and you can still see the vanilla bean specs in your cake or you can use one teaspoon vanilla extract)
3 Cups Flour
2 Teaspoons baking powder
1 Teaspoon baking soda
1 Pint of sour cream
[1 Cup chopped walnuts Optional]
[1 Cup mini chocolate chips Optional]
Mix all ingredients in above order (when I mix the dry ingredients to the first part I alternately mix in the sour cream)
Bake in 350 degree oven for 75 minutes
I use a tube or bundt pan (grease and flour)