In early May I catered a baptism brunch. When deciding what to have on the menu, I went to some of my tried-and-true recipes, including this Sour Cream Coffee Cake.
This is a recipe that I made for my first personal chef family nearly every month. It was usually devoured within a couple of days.
I hope you’ll enjoy this too.
Sour Cream Coffee Cake
Preheat oven to 350° F. Grease a 10-inch (12-cup) tube pan; dust with flour, tapping out excess.
2 tablespoons sugar
¾ cup chopped walnuts
1½ teaspoons ground cinnamon
2½ cups cake flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups sugar
1½ sticks (12 tablespoons) unsalted butter, at room temperature
3 large eggs
1 ¼ cup sour cream
1½ teaspoons vanilla extract
Mix sugar, walnuts, and cinnamon in a small bowl; set aside.
Sift flour, baking powder, and baking soda into a medium bowl.
Using electric mixer, beat butter and 1½ cups sugar in large bowl until fluffy.
Add eggs one at a time, beating just until combined after each addition. Mix in sour cream and vanilla. Add flour mixture, and stir until blended. Spoon half of batter into prepared pan.
Sprinkle half of sugar mixture over and swirl gently into batter, using small knife.
Spoon remaining batter on top of filling.
Sprinkle remaining sugar mixture on top of batter.
Bake cake until a tester inserted near the center comes out clean, about 1 hour.
Cool cake in pan for 10 minutes. Then cut around the sides of the pan to loosen cake. Turn out cake onto rack and cool completely. (The cake an be prepared up to one day in advance of serving. Just wrap and store at room temperature.)
NOTE: If you do not have a Bundt pan, you may also used a 9-inch spring-form pan. Make sure to line the bottom with parchment and grease the sides.