CAKE - Sour Cream Coffeecake

By Aemelia

Ingredients

• 1/2 cup (2 ounces) chopped walnuts
• 1 teaspoon ground cinnamon
• 1 1/2 cups (10 1/2 ounces) sugar
• 2 1/4 cups (9 5/8 ounces) King Arthur Unbleached All-Purpose Flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup (5 tablespoons) butter, softened
• 1/3 cup (2 1/4 ounces) vegetable oil
• 2 large eggs
• 1 cup (8 ounces) light sour cream
• 2 teaspoons vanilla extract

Details

Adapted from kingarthurflour.com

Preparation

Step 1

Preheat the oven to 350°F, and grease a 9 or 10-inch tube pan with removable bottom, or a 9 x 13-inch pan. In a small bowl, combine the walnuts, cinnamon, and 1/2 cup of the sugar. Set aside. In a medium-sized bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat the butter, oil and remaining 1 cup sugar till well mixed. Add the eggs, one at a time, beating well after each addition. Reduce mixer speed to low, and gradually beat in the flour mixture, the sour cream and the vanilla, being careful not to over-beat the mixture.

Spoon half of the batter into the pan, and sprinkle with half of the nut mixture. Spoon the remaining batter into the pan, and sprinkle with the rest of the nut mixture.

Bake the cake 45 to 55 minutes, or until it tests done (35 to 40 minutes if you're using a 9 x 13-inch pan). Cut in wedges and serve warm.