I just made this coffee cake again, it’s my go to recipe. The sour cream gives the cake a nice crumb. Can hardly wait to make a cup of coffee and have a slice. It freezes very well too!
2 ¼ cups sifted flour
2 tsp. baking powder
½ tsp. each baking soda & salt
¾ cup butter (6 oz.) butter, room temperature
1 ¼ cups sugar
2 eggs, room temperature
1 tsp. vanilla
1 cup sour cream, room temperature
½ cup chopped nuts (walnuts, pecans or hazelnuts)
1 tsp. cinnamon
2 Tbsp. brown sugar
Preheat oven to 350 F.
Spray a 9” tube pan with cooking spray. Or if you prefer, butter & flour the pan. Set aside.
Combine the nuts, cinnamon & brown sugar & set aside.
Sift flour & measure flour; sift again with baking powder, baking soda & salt. Cream butter & sugar well in an electric stand mixer or with a hand held electric mixer. The mixture will be light & fluffy & not grainy. This can take up to 5 minutes or more, depending on the softness of the butter. Add the eggs & vanilla, beating until light & fluffy. Add flour mixture in three portions alternating with the sour cream, combining after each addition. Put 1/3rd of the Cinnamon-Nut mixture in the baking pan. Spread half the batter on top. Using a dessert spoon, make a shallow well in the batter. Top with the remaining Cinnamon-Nut topping; spread the remaining batter over the cinnamon-nut topping. Bake the cake for 40 – 50 minutes. Test with a wooden skewer to see if it is baked. The skewer should come out clean & there should be no batter on the skewer. Remove cake from the oven & cool on a baking rack for 20 minutes. Loosen around edge of pan & tube; invert onto a baking rack. Let cool. Can be served warm or at room temperature.