Sour Cream Coffee Cake
Recipe from Nick Malgieri who says it comes from his aunt,
Virginia Malgieri, "who is married to my father's brother."
70 MINUTES
20 minutes to make
50 minutes to bake
2 cups 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
1 (8-ounce) container sour cream
1 cup (about 4 ounces) walnut pieces, coarsely chopped
1/4 cup sugar
2 teaspoons ground cinnamon
Butter and flour a 12-cup tube pan. Set aside.
Combine flour, baking powder and baking soda and stir well to
mix.
Combine butter and sugar in bowl of a heavy-duty mixer or hand
mixer. Beat with paddle of heavy-duty mixer or beaters of hand mixer
at medium speed until soft and light, about 5 minutes. Add eggs, one
at a time, beating smooth after each addition.
Decrease mixer speed to lowest possible and beat in a third of
the flour mixture followed by half of the sour cream. Stop mixer and
scrape down bowl and beater.
Beat in another third of the flour mixture, then the remaining
sour cream. Stop and scrape again.
Finally, beat in remaining flour mixture.
Remove bowl from mixer and give batter a final mixing with a
large rubber spatula.
Make topping by combining walnut pieces, 1/4 cup sugar and 2
teaspoons cinnamon in medium bowl. Stir together until evenly mixed.
Scrape half the batter into prepared pan and sprinkle with
half the topping.
Cover with remaining batter and smooth the top. Sprinkle with
remaining topping.
Bake cake in middle of a 350-degree oven for 50 to 55 minutes,
or until it has risen, is deep golden and a toothpick inserted
midway between the side of the pan and the central tube comes out
clean.
Cool in pan on a rack for 30 minutes, then invert onto a plate
and lift off the pan. Place the cake right-side-up on a rack and
cool completely.
To serve, cut 3/4-inch slices of this rich cake. It's a good
cake for breakfast, brunch, tea or whenever. Makes one 10-inch tube
cake, about 16 servings.
To store, keep wrapped in plastic or under a cake dome.
Wrap and freeze for longer storage.
Per serving: 335 calories; 21 g fat (10 g saturated fat; 56
percent calories from fat); 35 g carbohydrates; 66 mg cholesterol;
82 mg sodium; 4 g protein; 1 g fiber.
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