Sunflower Seed Cake

A golden cake that defines September with a unique mellow flavour and all the sunny celebrations of sunflower seeds. I enjoy making this cake around this time of year as it reminds me, not only of Autumn and the passing of the seasons but of a renewed spirit of reflection and giving thanks.    

      

Sunflower Seed Cake 

---------------------------------------------------------------------

makes 16 squares

2 sticks (1 cup) butter, softened

1 cup superfine sugar

3 eggs, lightly beaten

1 teaspoon maple flavouring

1 3/4 cups all purpose flour

2 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon ground cinnamon

1/2 cup sunflower seeds

2/3 cup sour cream

Preheat oven to 350ºF. Grease and line the bottom and sides of a square cake baking tin.

Place the butter and sugar into a large bowl and beat together until light and fluffy. Gradually add the eggs one at a time. Stir in the maple flavouring. 

In another bowl, sift the flour, baking powder, baking soda, and cinnamon together; then add the sunflower seeds. Then fold the flour mixture into the butter mixture and alternate adding the sour cream. Spoon the batter into the prepared baking tin and smooth the top. 

Bake in the preheated oven for about 30 to 40 minutes or until well risen and firm. Transfer to a wire rack and allow to cool. Cut into squares and serve.