Sour-Cream Coffee Cake

By angielaine

Ingredients

• Cinnamon-walnut topping: in small bowl, stir together:
• 2 Sticks Unsalted Butter, room temperature, plus more for pan
• 3 cups All-Purpose Flour, plus more for pan
• 1 Tbsp Baking Powder
• 1 tsp salt
• 1 cup Sour Cream
• 1/2 tsp Baking Soda
• 1 1/2 cups Sugar
• 3 Large Eggs, room temperature
• 2 tsp Vanilla Extract
• 3/4 cup chopped walnuts
• 3/4 cup sugar
• 2 tsp ground cinnamon

Preparation

Step 1

Preheat oven to 350°F. Butter and flour a 9-inch Bunt Pan. In medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda. With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternatively with sour cream mixture in two, beginning and ending with flour. Mix just until moistened. Spread a third of batter in pan; sprinkle with a third of cinnamon-walnut topping. Repeat twice, ending with topping. Bake until a toothpick inserts in center comes out with a few moist crumbs, 60-70 minutes. Cool in pan 30 minutes.