The Big Book of Breakfast: Walnut Sour Cream Coffee Cake
At last! A really excellent recipe from The Big Book of Breakfast. This moist, delicious coffee cake can be made the day ahead. At serving time, sprinkle it with powdered sugar and enjoy.
The cake can be baked in a 9-by-13-inch pan, or a Bundt pan, which looks particularly pretty. You can do a couple of different things with the streusel if you're using a Bundt pan: put half of it on top of the cake, as the recipe suggests, but make sure you press it into the batter so that it doesn't all fall off when you invert the cake out of the pan. Or, put all the streusel in the middle of the cake. Either way will be delicious.
A simple dusting of powdered sugar makes the Bundt cake look pretty. If you'd like to glaze the cake with icing, try the Brown Sugar Glaze, a recipe I cut out of a magazine about 10 years ago.
Prep Time: 30 minutes
Cook Time: 30 to 35 minutes for a 9-by-13-inch pan; 40 to 45 minutes for a Bundt pan
Yield: 8 to 12 servings
3/4 cup (1 1/2 sticks) butter, at room temperature
1 cup sugar
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 cup sour cream
1 tsp vanilla extract
For the streusel: 1/3 cup packed brown sugar
1/4 cup granulated sugar
1 cup chopped walnuts
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Preheat oven to 350 degrees. Spray a 9-by-13-inch baking dish or a nonstick Bundt cake pan (12-cup capacity) with nonstick cooking spray.
In a large bowl, using an electric mixer, beat together butter and sugar until fluffy. Scrape the sides of the bowl, then add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, baking powder, and baking soda. Add to butter-sugar mixture in 2 additions, alternating with sour cream. Beat well, and stir in vanilla.
Combine all the streusel ingredients in a small bowl.
Put half the batter into the pan (the batter is thick, so space even dollops into the pan and gently spread to even it out). Sprinkle half the streusel mixture over the batter, then dollop remaining batter over the filling and sprinkle with the remaining streusel. Using an offset spatula or your hands, gently press the streusel into the batter (only necessary if you're using a Bundt pan). Alternatively, you can put all of the streusel mixture in the middle of the cake.
Bake until a toothpick comes out clean when inserted into the center of the cake, about 30 to 35 minutes for a 9-by-13-inch pan, 40 to 45 minutes for a Bundt pan. Cool on a rack.
For Bundt cake, cool on rack for 10 minutes, then invert onto the rack and continue to cool. When completely cool, the cake can be wrapped in plastic and stored at room temperature for up to 1 day. To serve, dust with powdered sugar, or drizzle with Brown Sugar Glaze, below.
Brown Sugar Glaze
1 cup powdered sugar
2 tbsp brown sugar
2 tbsp butter, melted
1 tsp. vanilla
1 to 3 Tbsp milk
Combine sugars, butter, and vanilla in a medium bowl. Add milk, a little at a time, until the mixture is the proper consistency to drizzle over the cake.