SOUR CREAM COFFEE CAKE Recipe

How to make it

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• 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.