A tender, buttery sour cream coffee cake layered with cinnamon sugar and chopped nuts. The sour cream keeps the cake wonderfully moist, while the cinnamon-nut topping creates a sweet, crunchy layer both inside and on top.
Servings: About 8–10
Prep Time: About 20 minutes
Cook Time: About 50 minutes
Ingredients:
For the Cake:
- 8 tablespoons (113 grams) unsalted butter, softened
- 1 cup (198 grams) granulated sugar
- 2 large eggs
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (227 grams) sour cream, at room temperature
For the Topping:
- ½ cup (99 grams) granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- ½ cup chopped walnuts or pecans
Instructions:
- Preheat the oven to 350°F. Grease and flour a 9½-inch tube pan or a 9-by-9-inch cake pan.
- In a large mixing bowl, beat together the softened butter, sugar and eggs until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the flour mixture to the butter mixture alternately with the sour cream, stirring after each addition until combined.
- To make the topping, combine the sugar, cinnamon, vanilla and chopped walnuts or pecans. Stir until the mixture becomes crumbly.
- Spread half of the cake batter evenly in the prepared pan.
- Sprinkle half of the cinnamon-nut topping over the batter.
- Carefully spread the remaining batter over the topping, then sprinkle the remaining cinnamon-nut mixture evenly over the top.
- Bake for approximately 50 minutes, or until the cake is cooked through. An instant-read thermometer inserted into the center should register approximately 200–205°F.
- Allow the cake to cool before slicing and serving.
Tip: To make this cake gluten-free, substitute Cup4Cup gluten-free flour for the all-purpose flour.
Source: King Arthur Flour