Sour Cream Coffee Cake
I remember making this as a teenager, probably from this same recipe. It comes from my aunt, Virginia Malgieri, who is married to my father's brother. Aunt Virginia has always liked to bake, and this is a recipe she makes frequently. It’s a good cake for breakfast, brunch, tea or whenever you feel like having a piece of cake. Thanks also to Alan Cohen, who shared a similar recipe.
Makes one 10-inch tube cake, about 16 servings
1 cup (about 4 ounces) walnut pieces, coarsely chopped
1/4 cup sugar
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
16 tablespoons (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
One 8-ounce container sour cream
One 12-cup tube pan, buttered and floured
- Set a rack in the middle level of the oven and preheat to 350 degrees. Combine topping ingredients and set aside.
- Combine the flour, baking powder and baking soda and stir well to mix.
- Combine the butter and sugar in the bowl of a heavy duty mixer. Beat with paddle on medium speed until soft and light, about 5 minutes. Beat in the eggs, one at a time, beating smooth after each addition.
- Decrease mixer speed to lowest and beat in 1/3 of the flour mixture followed by half the sour cream. Stop the mixer and scrape down bowl and beater. Beat in another 1/3 of the flour mixture, then the remaining sour cream. Stop and scrape again. Finally, beat in the remaining flour mixture.
- Remove the bowl from the mixer and give the batter a final mixing with a large rubber spatula.
- Scrape half the batter into the prepared pan and sprinkle with half the topping. Cover with the remaining batter and smooth the top. Sprinkle with the remaining topping.
- Bake the cake until well risen and a deep gold color and a toothpick inserted midway between the side of the pan and the central tube emerges clean, about 50 to 55 minutes.
- Cool in the pan on a rack for 30 minutes, then invert onto a plate. Lift off the pan and replace with a rack. Turn the cake right side up again on the rack and cool completely.
- Store wrapped in plastic or under a cake dome. Wrap and freeze for longer storage.
Vary the topping by adding 1/2 cup raisins or currants to it. Bake the cake in two buttered and paper-lined 9 x 5 x 3-inch loaf pans (especially good if you intend to freeze the cakes). They will probably be done in around 45 minutes, but check at 35 to 40 minutes.