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Cinnamon and Walnut Coffee Cake




Source of Recipe


Internet


List of Ingredients




CAKE BATTER:
1 1/2 cups unsifted cake flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp freshly grated nutmeg
1/4 tsp ground cinnamon
1/8 tsp ground cardamom
8 tbsp unsalted butter, softened
3/4 cup granulated sugar
1/4 cup firmly-packed light brown sugar
2 tsp pure vanilla extract
2 extra-large eggs
1 cup sour cream blended with 3/4 tsp baking soda
1/4 cup chopped walnuts

CINNAMON-SUGAR-WALNUT "SAND":
1/4 cup ground walnuts
1 tbsp ground cinnamon
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar


Recipe



Preheat oven to 350 degrees F. Lightly butter and flour a 9x9x2-inch baking pan.

Sift together the flour, baking powder, salt, nutmeg, 1/4 tsp cinnamon and cardamom; set aside.

In the large bowl of an electric mixer, cream the butter on moderate speed for 3-5 minutes. Add the 3/4 cup granulated sugar and 1/4 cup brown sugar, and beat for 3 minutes. Blend in the vanilla. Beat in the eggs, one at a time, mixing thoroughly after each addition. On low speed, alternately add the sifted mixture in 3 additions with the sour cream in 2 additions, beginning and ending with the sifted mixture. Stir in the 1/4 cup chopped walnuts.

Stir together all the ingredients for the cinnamon-sugar-walnut "sand."

Spoon half the batter into the baking pan. Sprinkle over about 1/3 of the "sand." Spoon over the remaining batter. Sprinkle the remaining "sand" on top of the batter.

Bake the cake for 35-40 minutes, or until a wooden pick withdraws from the center of the cake without any clinging particles of unbaked batter. Cool the cake in the pan on a rack.

If serving warm, cut squares of the warm cake directly from the pan. Otherwise, after 5 minutes of cooling, invert the cake onto another cooling rack, then invert again to cool right-side-up.

Makes 1 (9-inch) cake