Sour Cream Coffee Cake

By dette

I lvoe pairing a slice of this delicious cake with my morning cup of joe, althoug it's good at any time of the day. Iraid the pantry of jsut aobut every ingredient to make this cake, which is flecked with cinnamon and walnuts. Adding sour cream to the batter makes the cake so moist that it melts in your mouth.

Ingredients

• TOPPING:
• vegetable oil spray
• 1/2 c. finely chopped walnuts
• 2/3 c. sugar
• 1 T. plus 1 t. ground cinnamon
• CAKE:
• 3 c. all-pupose flour
• 2 t. baking powder
• 1 t. baking soda
• 1 t. kosher salt
• 1/2 pound (2 stick) unsalted butter, at room temperature
• 2 c. sugar
• 4 large eggs
• 2 t. pure vanilla extract
• 1 3/4 c. (14 oz) sour cream

Preparation

Step 1

Preheat the oven to 350. Spray a 12-cup bundt pan with the vegetable oil spray.

TO MAKE THE TOPPING,mix the walnuts, sugar and cinnamon in a small bowl. Put 2 T. of the topping in the prepared pan and toss to coat the pan. Set aside the remaining topping.

TO MAKE THE COFFEE CAKE, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Combine the butter and sugar in the bowl of an electric mixer and beat until light and fluffy, about 5 mintues. Add the eggs one at a time, beating on low speed after each addition. Add the vanilla. Gradually beat in the sour cream and the flour mixture, alternating the sour cream and flour mixture until combined. Stop the mixer to scrape down the sides of the bowl as necessary.
Spread on third of the batter into the prepared Bundt pan and sprinkle on one third of the remaining topping. Repeat 2 more times.
Bake the cake for 1 hour and 10 minutes, until a tester inserted into the center of the cake comes out clean. Let cool on a wire rack for 1 hour. Invert the cake onto a plate. Serve warm or at room temperature.