Sour Cream Coffee Cake
Sour Cream Coffee Cake with a cinnamon sugar and nut filling, offering a rich, layered texture.
Ingredients
all-purpose flour (spoon flour into a dry-measure cup and level off)
2 cups
sugar
1 cup
baking powder
1 teaspoon
baking soda
1 teaspoon
unsalted butter (softened)
10 tablespoons (1 stick)
large eggs (at room temperature)
2
large egg yolks
2
sour cream
1 (8-ounce/225-gram) container
granulated or light brown sugar (for filling)
1/2 cup
ground cinnamon (for filling)
2 teaspoons
pecan or walnut pieces (coarsely chopped, for filling)
1 cup (about 4 ounces/100 grams)
Instructions
1
Step 1
Set a rack in the lower third of the oven and preheat to 325°F (160°C).
2
Step 2
For the filling, mix the sugar, cinnamon, and nuts in a small bowl and set aside.
3
Step 3
For the batter, combine the flour, sugar, baking powder, and baking soda in the bowl of an electric mixer. Stir well by hand to mix. Add the butter. Beat the mixture on low speed with the paddle until the mixture is a smooth, heavy paste, 1 to 2 minutes.
4
Step 4
Whisk the eggs, egg yolks, and sour cream together. On medium speed, beat 1⁄3 of the egg mixture into the flour and butter mixture. Beat for 1 minute.
5
Step 5
Stop and scrape the bowl and beater, beat in another half of the remaining egg mixture and beat for 2 minutes. Repeat with the last of the egg mixture.
6
Step 6
Remove the bowl from the mixer and using a rubber spatula give the batter a final mixing.
7
Step 7
Scrape half the batter into the prepared pan and smooth the top. Scatter half the sugar and nut filling on the batter.
8
Step 8
Scrape the remaining batter over the sugar and nut mixture and smooth the top. Scatter on the remaining sugar and nut mixture.
9
Step 9
Bake the cake until it is well risen and firm, and a toothpick or a small thin knife inserted midway between the side of the pan and the central tube emerges dry, about 1 hour.
10
Step 10
Cool the cake in the pan for 5 minutes, then invert a rack over it. Invert and lift off the pan, then cover the cake with another rack or a cake cardboard and turn it right side up again. Cool the cake completely.
