SOUR CREAM COFFEE CAKE
From henrie 17 years agoIngredients
- 2 cups flour shopping list
- 1 tsp baking soda shopping list
- 3/4 tsp salt shopping list
- 1/2 tsp baking powder shopping list
- 1 cup walnuts, toasted shopping list
- 2 tsp cinnamon shopping list
- 1 1/4 cups sugar shopping list
- 3/4 cup unsalted butter softened plus 2 Tbsp melted shopping list
- 2 large eggs, room temperature shopping list
- 1 cup sour cream shopping list
- 1 tsp vanilla shopping list
How to make it
- Preheat oven to 350°. Generously butter 10-inch (10 cup capacity)
- bundt pan and dust with flour, knocking out excess.
- Whisk together flour, baking soda, salt and baking powder in bowl.
- Pulse walnuts, cinnamon, 1/4 cup sugar and pinch of salt in food
- processor until nuts are chopped. Add melted butter and pulse once to combine.
- Beat together remaining butter and 1 cup sugar in large bowl with
- electric mixer at high speed until pale and fluffy, 3 to 5 min. Reduce
- speed to medium and add eggs 1 at a time, beating well after each
- addition, then beat in sour cream and vanilla until light and fluffy,
- about 2 to 4 min more. Reduce speed to low and add flour mixture,
- scraping down side of bowl occasionally and mixing until just combined.
- Sprinkle 1/2 of nut mixture evenly in bottom of bundt pan. Spoon 1/2 of batter over nuts and smooth with a rubber spatula. Sprinkle 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 tester comes out clean, 45 to 50 min.
- Cool cake in pan on rack 1 hour, run a knife around outer and inner
- edges. Place rack on top of pan, flip to invert cake onto rack. Cool
- completely.
The Rating
Reviewed by 9 people-
this sounds great too may i have a piece please ...with some chai tea.........
minitindel in THE HEART OF THE WINE COUNTRY loved it
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We love pound cake and with fresh fruit on the side, oh yum.
chacha in New York loved it
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thanks Henrie, a keeper!
magali777 in Mexico loved it
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