I know my host loves breakfast sweets and I had some sour cream in my fridge, it was time to make this sour cream coffee cake. Warning: it is full of butter and sugar and sour cream, yum !!
This coffee cake is rich and dense and freezes beautifully, which is a good thing because it makes a huge bundt cake.
Sour Cream Coffee Cake
1 cup ( 2 sticks) butter at room temperature
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup sour cream
1/2 teaspoon baking soda
1 1/2 cup sugar
3 eggs
2 teaspoons vanilla
Cinnamon Walnut Topping
Stir together all three ingredients in a small bowl.
3/4 cup chopped walnuts
3/4 cup sugar
2 teaspoons cinnamon
1) Preheat oven to 350 F. Butter and flour a 9 inch non-stick tube pan.
2) Make the cinnamon walnut topping and set aside.
3) In a medium bowl whisk together the flour, baking powder and salt.
4) In a small bowl or measuring cup, whisk together the sour cream and baking soda. Don't worry if it foams up, that is normal.
5) (Don't do this yet !!)***The original recipe has you beat the butter, sugar, eggs and vanilla all together with an electric mixer.
***Instead I would recommend creaming the butter and sugar first for 5 minutes, then adding the eggs and vanilla and beating until that is fluffy.
6) With the mixer on low speed add the flour mixture in three additions, alternating with the sour cream mixture in two additions. Mix until just moistened.
I highly recommend making this coffee cake ahead of time, as I mentioned at the beginning, it freezes beautifully and is delightful toasted for breakfast, brunch or with afternoon tea.
You could also add grated orange zest to the batter or use pecans instead of walnuts.
