Preparation:
Preheat oven to 350*F. Butter and flour a 9- or 10-inch cake pan. In a bowl, combine 2 tablespoons sugar, the walnuts and cinnamon. In another bowl, combine flour, baking powder, baking soda and salt; sift mixture two times and set aside. In the bowl of an electric mixer, beat butter until creamy. Gradually add 2 cups sugar, and beat on medium speed until light and smooth (scrape down sides of bowl occasionally), 5-6 minutes. Add eggs a little at a time, and continue beating until mixture is thick, fluffy and double in volume, 4-5 minutes. Beat in sour cream and vanilla, 2 minutes more. Remove bowl from mixer and using a rubber spatula, carefully fold flour into mixture one-half at a time until smooth. Pour half of batter into pan and spread to edges. Sprinkle cinnamon-walnut mixture evenly over batter. Spread remaining batter over top, making sides higher than center. Bake in center of oven until top is set and springs back when touched, and cake pulls away slightly from sides of pan, 55-60 minutes. Let cake cool 1 hour. Remove from pan and set cake on a stand or plate to serve. In a bowl, whisk milk and confectioner's sugar until smooth. Garnish cake with raspberries and drizzle glaze over cak |
