Coffee cakes are quick and easy and always appreciated by coffee guests, especially when they are homemade instead of store bought.
1 cup chopped walnuts or pecans
½ cup granulated sugar
1 tablespoon cinnamon
¼ cup butter, melted
- Brush the melted butter on the inside of a Bundt pan or tube Angel Food Cake pan.
- Combine the nuts, sugar and cinnamon in a bowl and stir briefly with a spoon.
- Drizzle the remaining melted butter over the mix and stir until the butter is evenly mixed.
- Set aside.
1½ cups granulated sugar
1½ cups sour cream
1 tablespoons vanilla extract
2¼ cups unbleached all purpose flour*
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup butter, room temperature
(you can substitute 1 cup whole wheat pastry flour for 1 cup all purpose flour)
- Preheat the oven to 350℉.
- In a large bowl mix the flour, baking powder, baking soda and salt.
- In a small bowl crack the eggs.
- In a mixer bowl add sugar and beat on medium speed until fluffy, about 5 minutes.
- With the mixer running add the eggs one at a time beating until smooth.
- Add vanilla.
- With the mixer running at low speed add ⅓ of the flour mixture followed by ½ of the sour cream. Mix until just blended, about a minute.
- Add a further ⅓ of the flour and the remainder of the sour cream mixing until just blended.
- Add the last of the flour and mix for 30 seconds.
- Sprinkle ¼ of the streusel in the bottom of your buttered pan.
- Spoon in less than ½ the batter and even out.
- Sprinkle ½ the streusel over the batter and give the pan a gentle shake to spread it evenly.
- Spoon in the remaining batter and use the spatula to smooth it out. Sprinkle on the last of the streusel.
- Bake for about 60 minutes or until the top is golden brown and a cake tester comes out clean.
- Cool for 30 minutes on a wire rack and then turn the cake onto the wire rack to cool.
- Tube pans tend to grip the finished cake a bit more than a stick free Bundt pan. Use a small knife or other thin blade to carefully loosen the cake from the pan.
- A pizza pan also makes it easier to flip the cake and reduces the amount of loose streusel that flies around.