How To Make A One-Of-A-Kind Sour Cream Cannabis Cake
Servings: 4
Ingredients
- 3 Cups of Peeled Cored, & Chopped Apple
- ¾ Cups of Chopped Walnuts
- ½ Cup of Brown Sugar
- ⅛ Teaspoon of Salt
- 3 Tablespoons of Regular Non-Medicated Butter
- ¼ Teaspoon of Nutmeg
- ½ Teaspoon of Cinnamon
- ¼ Cup of Cannabis-Infused Butter At Room Temperature
- 1 ½ Cups of Sugar
- ½ Cup of Regular Non-Medicated Butter (At Room Temperature)
- 1 ½ Teaspoon of Vanilla Extract
- 3 Eggs
- 3 Cups of All-Purpose Flour
- 5 ½ Teaspoon of Baking Soda
- 1 ½ Teaspoon of Baking Powder
- 1 ½ Cups of Sour Cream
- ¾ Teaspoon of Salt
- 2 Tablespoons of Water
- 2 Cups of Icing Sugar
Equipment
- Bowl
- Stand mixer
- Bundt pan
Now, listen, I totally understand that the phrase “Sour Cream Cannabis Cake” may sound a little strange, but trust me, this is one of the most delectable desserts out there. It’s equal parts innovative and scrumptious. It can be enjoyed at any point of the day, too. Want a quick slice of Sour Cream Cannabis Cake with your coffee in the morning? Go for it! Think a little bit would be nice after a hearty, home-cooked meal? So do we – dig in! 
Calories: 268kcal
Instructions
Apple walnut filling instructions
- For that, you’ll simply need to melt the butter you have for this part of the recipe in a medium pot, set over a heat source on “Medium.” As that butter melts, you can add in your spices, apples, salt, and brown sugar.
- Keep stirring up those contents until the apples develop a nice, tender texture. This should take about 8 minutes.
- At that point, you can gently stir in your walnuts, and once those are fully incorporated, you can set the entire mixture to the side for the time being.
- Now let’s get to work on our cannabis cake.
Cannabis cake instructions
- In order to start that process, you’ll need to preheat that oven of yours to a solid 325°. As that warms up, grease up a nearby bundt pan to avoid sticking.
- After that, grab a bowl and your stand mixer. If you don’t have one, simply do your best with whatever stirring implements you have.
- In this bowl, you’ll want to beat in your cannabis-infused butter, sugar, and regular, non-medicated butter. Following that, repeat that process, but this time beat in your eggs, one at a time, being sure to work the contents off the side of the bowl throughout this step. After that, you can beat in your vanilla extract.
- Once you’ve completed those steps, you’ll want to grab a separate bowl for mixing. In it, mix together your baking powder, salt, baking soda, and flour. These are going to be referred to as your “dry ingredients.”
- You’ll then want to alternatively blend your “dry ingredients” and your sour cream into your previously prepared egg mixture. Add one element, blend it up a bit, scrape the sides of the bowl clean, and repeat the process with the other element. Keep that alternating and mixing going, until the mixture develops a super-smooth consistency.
- Now, grab that greased-up bundt pan, and transfer roughly a third of that batter into it. On top of that layer, you’ll want to spread out about half of that previously-made apple filling, followed by another layer of batter.
- Keep that process going until you have nothing left to spread into the pan. And then, for a little added pizzazz, you can use a butter knife to smoothly swirl the two elements together to create a visually-pleasing bundt pan full of deliciousness.
- At this point, your oven should be good to go, so toss this pan of batter in there, and let it cook for about an hour. Remember to conduct the “toothpick test” before pulling it out. If it all looks good, though, you should feel free to remove it from the oven, and place the cake, still in its bundt pan, on the counter for about 20 minutes, in order for it to mellow out a little.
- Then, once that time period has elapsed, expertly transfer the cake out of the pan, and onto a dish, slice it up, and enjoy!
- And that, my friends, is how you make Sour Cream Cannabis Cake from scratch!
Nutrition
Calories: 268kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 116mg | Potassium: 57mg | Fiber: 1g | Sugar: 21g
