From my story, Grandmother in my briefcase
Yield: 16 x 2” square pieces
Prepare an 8” x 8” brownie pan by greasing and lining with parchment paper. (My pan is nonstick, so I omit the greasing and just line the pan with the paper.)
Preheat the oven to 350˚F.
½ cup canola oil
1 cup granulated sugar, divided
½ cup sour cream
1 ½ teaspoons of vanilla
1 ¼ cup all purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 tbsp cinnamon
½ cup chopped walnuts
In a small bowl mix together ½ cup sugar and 1 tbsp cinnamon. Set aside.
In a large mixing bowl using a wooden spoon or rubber scraper mix together the oil, eggs, ½ cup of sugar, sour cream, and vanilla until mixed thoroughly.
Add the flour, baking powder, baking soda, and salt. Mix them into the wet ingredients just until they are absorbed. The batter will be slightly lumpy.
Add ¼ cup of the cinnamon and sugar, and ¼ cup of the chopped walnuts. Swirl them into the batter once.
Pour the batter into the prepared pan, smoothing it into an even layer. Evenly sprinkle the top with the remaining cinnamon and sugar mixture and the remaining chopped walnuts.
Bake in the preheated oven for 22 to 28 minutes (depending on oven). The cake is done when a toothpick inserted into the middle of the cake comes out clean.
Cool in the pan for 10 minutes, then turn out of the pan and cool sugar-side up on a rack. Serve when completely cooled.