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Sour Cream Coffee Cake

Source of Recipe

mealmaster


Recipe Introduction

This is wonderful and so easy. I made this for my Aunt Rainy when she visited and it was a hit.

List of Ingredients

2 cups all - purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup walnuts
2 teaspoons cinnamon
1-1/4cups sugar
1-1/2 sticks of unsalted butter, softened, plus 2 tablespoons melted
2 large eggs at room temperature for 30 minutes
1 cup sour cream
1 teaspoon vanilla

Preheat oven to 350. Grease with butter, a bundt pan and dust with flour. Whisk together flour, baking soda, baking powder, salt. Pulse walnuts, cinnamon, 1/4 cup sugar, and a pinch of salt in a food processor until nuts are chopped. Add melted butter and pulse once to mix. Beat together remaining 1-1/2 sticks butter and remaining cup sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 5 minutes. Reduce speed to medium and add eggs 1 at a time, beating well after each addition, then beat in sour cream and vanilla until smooth and fluffy, about 4 minutes. Reduce speed to low and add flour mixture, scraping down side of bowl occasionally and mixing until just combined. Sprinkle half of nut mixture evenly in bottom of bundt pan. Spoon half of batter over nuts and smooth with a rubber spatula. Sprinkle batter in pan with remaining nut mixture and top with remaining batter, smoothing top. Bake in middle of oven until cake begins to pull away from side of pan and tests clean, 45 to 50 minutes. Cool cake in pan on a rack 1 hour, then run a think knife around outer and inner edges. Invert cake on rack or plate and cool.




Recipe