Saturday, December 13, 2008

Sour Cream Coffee Cake


1 cup walnuts, finely chopped
1/3 cup sugar
1 tbsp ground cinnamon

8 tbsp (1 stick) butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
2 cups unbleached all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup sour cream
Confectioners' sugar for dusting (optional)

Preheat the oven to 350 F. Butter and flour a 10-inch Bundt pan.

Make the filling: in a small bowl, mix together the walnuts, sugar, and cinnamon.

Make the batter: in a mixing bowl, beat together the butter and sugar until the mixture is pale and creamy using an electric mixer. Add the eggs and vanilla and beat until fully incorporated.

Sift together the flour, baking soda, and salt. Add the dry ingredients to the batter in two additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until the batter is smooth.

Spoon one-third of the batter into the prepared pan and smooth it. Sprinkle the batter with half of the walnut filling. Next, cover the filling with another third of the batter and smooth it. Top with the remaining filling. Spoon the remaining batter on top and smooth it.

Bake until the top of the cake is golden brown and a cake tester inserted in the middle comes out dry, 40 to 45 minutes. Let the cake cool slightly in the pan. Remove it from the pan by inverting it onto a wire cooling rack. When completely cool, dust with confectioners' sugar.

Personal Note: I never dust with sugar, myself. Yum yum yum. Now that I've finally, after like a decade, figured out how to properly cream butter and sugar, cakes come out better. Sheepish! This is from that Jewish cookbook I mentioned earlier. My aunt and grandma used to make sour cream coffee cakes and kuchen...makes me miss them. And it really is the perfect partner for coffee--as a treaty breakfast it's sublime.

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