Sour Cream Coffee Cake

Total Time:
1 hr 40 min
Prep:
30 min
Cook:
1 hr 10 min

Yield:
8 to 10 servings

CATEGORIES
Ingredients
  • Streusel:
  • 1/4 cup sugar
  • 3 packed tablespoons dark brown sugar
  • 1/2 cup walnuts, toasted and coarsely chopped
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Cake:
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • Generous pinch freshly grated nutmeg
  • Generous pinch ground mace
  • 3/4 cup unsalted butter, plus more for the pan, room temperature
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 cup sour cream
  • 1 1/2 teaspoons vanilla extract
Directions

Make the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside.

Preheat the oven to 350 degrees F. Generously brush a round 9 by 2-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside.

In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.

Spread half the batter into the prepared pan and sprinkle with half the streusel. Spoon the remaining batter on top and spread it out with a spatula. Scatter the remaining streusel over the top of the batter. Bake the coffee cake for 1 hour and about 10 minutes, or until golden brown and a tooth pick inserted into the center of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving.

Copyright 2001 Television Food Network, G.P. All rights reserved.

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