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Gallery Sour-Cream Coffee Cake with Cinnamon-Walnut Topping Recipe Summary prep: 20 mins total: 2 hrs Servings: 12
Ingredients Ingredient Checklist 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 3 cups all-purpose flour (spooned and leveled), plus more for pan 1 tablespoon baking powder 1 teaspoon salt 1 cup sour cream 1/2 teaspoon baking soda 1 1/2 cups sugar 3 large eggs, room temperature 2 teaspoons vanilla extract Cinnamon-Walnut Topping for Sour-Cream Coffee Cake
Cook’s Notes For a little more taste and texture, some of the topping is layered with the batter.This cake can be frozen for up to 6 months, whole or in slices. For single pieces, slice the cake, and wrap each in plastic before freezing; thaw at room temperature.
Gallery Sour-Cream Coffee Cake with Cinnamon-Walnut Topping
Recipe Summary prep: 20 mins total: 2 hrs Servings: 12
Gallery
Sour-Cream Coffee Cake with Cinnamon-Walnut Topping
Sour-Cream Coffee Cake with Cinnamon-Walnut Topping
Sour-Cream Coffee Cake with Cinnamon-Walnut Topping
Recipe Summary prep: 20 mins total: 2 hrs Servings: 12
Recipe Summary
prep: 20 mins total: 2 hrs
Servings: 12
prep: 20 mins
total: 2 hrs
prep:
20 mins
total:
2 hrs
Servings: 12
12
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 3 cups all-purpose flour (spooned and leveled), plus more for pan 1 tablespoon baking powder 1 teaspoon salt 1 cup sour cream 1/2 teaspoon baking soda 1 1/2 cups sugar 3 large eggs, room temperature 2 teaspoons vanilla extract Cinnamon-Walnut Topping for Sour-Cream Coffee Cake
Directions
Preheat oven to 350 degrees. Butter and flour a 9-inch nonstick tube pan. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda.
With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternately with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.
Spread a third of batter in pan; sprinkle with a third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center comes out with a few moist crumbs, 60 to 70 minutes.
Cool in pan 30 minutes. Turn out of pan; cool, top side up, on a rack.
Cook’s Notes For a little more taste and texture, some of the topping is layered with the batter.This cake can be frozen for up to 6 months, whole or in slices. For single pieces, slice the cake, and wrap each in plastic before freezing; thaw at room temperature.
Cook’s Notes
For a little more taste and texture, some of the topping is layered with the batter.This cake can be frozen for up to 6 months, whole or in slices. For single pieces, slice the cake, and wrap each in plastic before freezing; thaw at room temperature.
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All Reviews for Sour-Cream Coffee Cake with Cinnamon-Walnut Topping
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All Reviews for Sour-Cream Coffee Cake with Cinnamon-Walnut Topping
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
