Sour Cream Coffee Cake

Sour Cream Coffee Cake

Makes 1 10-inch tube cake, about 16 servings
Topping
1 cup walnut pieces, coarsely chopped
1/4 cup sugar
2 teaspoons ground cinnamon

Batter
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
One 8-ounce container sour cream

1 12-cup tube pan, buttered and floured

Preheat oven to 350 degrees.

Combine topping ingredients and set aside.

Combine the flour, baking powder and baking soda and stir well to mix. Combine the butter and sugar in the bowl of a heavy duty mixer.

Beat with paddle on medium speed until soft and light, about 5 minutes.

Beat in the eggs, one at a time, beating smooth after each addition.

Set mixer speed on lowest speed and beat in 1/3 of the flour mixture followed by half the sour cream. Stop the mixer and scrape down bowl and beater.

Beat in another 1/3 of the flour mixture, add the remaining sour cream. Stop and scrape again. Beat in the remaining flour mixture.

Remove the bowl from the mixer and give the batter a final mixing with a large rubber spatula.

Scrape half the batter into the prepared pan and sprinkle with half the topping. Cover with the remaining batter and smooth the top.

Sprinkle with the remaining topping.

Bake the cake until deep gold color and a toothpick inserted in the center comes out clean, about 50 to 55 minutes.

Cool in the pan on a rack for 30 minutes, then invert onto a plate. Lift off the pan and replace with a rack. Turn the cake right side up again on the rack and cool completely.

Store wrapped in plastic or under a cake dome. Wrap and freeze for longer storage