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Coffeecake: Best Sour Cream Coffee Cake

Source of Recipe

Beat That! Cookbook


List of Ingredients

2 cups finely chopped pecans, toasted
3/4 cup sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground cardamom (optional)
1/4 teaspoon fresh grated nutmeg
6 large eggs, room temperature
8 ounces sour cream, room temperature
1 teaspoon vanilla
1/2 teaspoon almond extract
3 cups sifted flour (white lily brand)
4 cups superfine sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened


Recipe

Preheat oven to 350ºF, with rack in the middle. Lavishly butter and flour a 10" Bundt pan. In a small bowl, mix together the nuts, sugar, cinnamon, cardamom and nutmeg. In medium bowl, whisk together the eggs, sour cream and vanilla and almond extracts. Put flour, sugar, baking soda and salt in a large bowl. With an electric mixer, beat them at low speed for 30 seconds. Add the butter and half the egg mixture, and mix on low speed until all the dry ingredients are moistened.

Turn the mixer speed to medium and beat for 1 minute. Scrape down the sides of the bowl. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition; scrape down sides and beat another 20 seconds. Scatter 1/4 of the nut mixture around the bottom of the Bundt pan; pour one third of the batter into the pan. Sprinkle second quarter of nut mixture onto batter. Top this with second third of batter. Top that with third quarter of nut mixture, then layer last third of batter, scattering remaining nut mixture on top of batter.

Bake the cake for 1 hour, or until a toothpick inserted in the center comes out clean. If the cake doesn't seem done, leave the oven door open for 30 seconds as you turn down the heat to 300ºF. Close the door and bake the cake for up to 15 minutes more. Cool the cake in the pan on a wire rack for 20 minutes. Turn it out onto rack and cool for 10 more minutes, then serve. Serves 12.