Viola's Coffee Cake
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 458
- Total Fat
- 24
- Saturated Fat
- 10
- Carbohydrates
- 57
- Dietary Fiber
- 2
- Sugar
- 36
- Protein
- 6
- Cholesterol
- 74
- Sodium
- 238
- Total: 1 hr 10 min
- Active: 20 min
Ingredients
Crumb Topping:
Nonstick cooking spray, for the pan
1 cup chopped walnuts
1/4 cup sugar
1 teaspoon ground cinnamon
Batter:
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste
1 cup sour cream, at room temperature, plus additional for serving
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
Directions
- For the crumb topping: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
- In a medium bowl, combine the walnuts, sugar and cinnamon. Set aside.
- For the batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the butter mixture, allowing each to be fully incorporated. Add the vanilla paste and sour cream and beat until smooth.
- Combine the flour, baking powder, baking soda and salt in a large bowl. Add to the batter and mix until combined.
- Spread the batter in the prepared springform pan and sprinkle with the crumb topping. Bake until a cake tester inserted in the center of the cake comes out clean, about 45 minutes. Place the cake, still in the pan, on a wire rack and let cool to room temperature. Remove from the pan, then slice and serve with a dollop of sour cream if desired.