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Walnut Sour Cream Coffee Cake

Source of Recipe


From "The Big Book of Breakfast" by Maryana Vollstedt



List of Ingredients



• ¾ cup (1½ sticks) butter, at room temperature
  
• 1 cup sugar
  
• 2 large eggs
  
• 2 cups all-purpose flour
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 1 cup sour cream
  
• 1 tsp vanilla extract
  
• .
  
• -- For the Streusel --
  
• 1/3 cup packed brown sugar
  
• ¼ cup granulated sugar
  
• 1 cup chopped walnuts
  
• 1 tsp ground cinnamon
  
• 1/4 tsp ground nutmeg
  






Instructions



1. Preheat oven to 350° F. Spray a 9- x 13-inch baking dish or nonstick Bundt pan (12-cup capacity) with nonstick cooking spray.
   
   
2. In a large bowl, using an electric mixer, beat together butter and sugar until fluffy. Scrape the sides of the bowl, then add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and baking soda. Add to butter-sugar mixture in two additions, alternating with sour cream. Beat well, and stir in vanilla.
   
   
3. Combine all the streusel ingredients in a small bowl.
   Put half the batter into the pan. Sprinkle half the streusel mixture over the batter, then dollop remaining batter over the filling and sprinkle with the remaining streusel. Using an offset spatula or your hands, gently press the streusel into the batter (only necessary if you're using a Bundt pan). Alternatively, you can put all of the streusel mixture in the middle of the cake.
   
   
4. Bake until a toothpick comes out clean when inserted into the center of the cake, about 30 to 35 minutes for a 9- x 13-inch pan, 40 to 45 minutes for a Bundt pan. Cool on a rack.
   
   
5. For Bundt cake, cool on rack for 10 minutes; then invert onto the rack and continue to cool. When completely cool, the cake can be wrapped in plastic and stored at room temperature for up to 1 day. To serve, dust with powdered sugar or drizzle with Brown Sugar Glaze (below).
   
   Makes 8 to 12 servings.
   
   ............
   
   BROWN SUGAR GLAZE
   
   • 1 cup powdered sugar
   • 2 Tbsp brown sugar
   • 2 Tbsp butter, melted
   • 1 tsp vanilla
   • 1 to 3 Tbsp milk
   
   Combine sugars, butter and vanilla in a medium bowl. Add milk, a little at a time, until the mixture is the proper consistency to drizzle over the cake.