Ingredients
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8 tablespoons (1 stick) Unsalted Butter
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¾ cup (packed) light Brown Sugar
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¾ cup chopped Walnuts
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1 teaspoon ground Cinnamon
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Kosher Salt
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2 cups Cake Flour
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1 teaspoon Baking Powder
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1 teaspoon Baking Soda
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1 cup Sour Cream
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1 cup Granulated Sugar
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3 large Egg
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1 teaspoon Vanilla Extract
Directions
Almost every Jewish sisterhood organization across the country has put out a cookbook at some point over the past century. And in each of those cookbooks there’s a sour cream coffee cake like this one. There are reasons for this: it’s delicate, it’s sweet, it’s nutty, it’s unpretentious and it’s fast and easy enough to make every week.
Steps
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1
Done
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Set a rack in the lower third of the oven and preheat it to 350°F. Butter a 9- by 13-inch pan and set it aside. |
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2
Done
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In a medium bowl, stir together the brown sugar, walnuts, cinnamon, and ⅛ teaspoon kosher salt. In a large bowl, sift together the flour, baking powder, and 1 teaspoon kosher salt. And in a small bowl, stir together the baking soda and sour cream. Set all three bowls aside. |
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3
Done
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Using a stand mixer fitted with the paddle attachment, or a hand mixer and a large bowl, beat the butter and granulated sugar together on medium-high speed, scraping down the sides of the bowl once or twice, until fluffy and light in color, about 3 minutes. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. |
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4
Done
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Adjust the speed to low and add the flour mixture and sour cream mixture alternately, starting and ending with the flour. Finally, add the vanilla. |
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5
Done
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Spread half of the batter (about 2 cups) in the bottom of the pan. Sprinkle with half of the walnut mixture, getting all the way to the sides of the pan. Gently spread on the remaining batter, then top with the remaining walnut mixture. |
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6
Done
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Bake the cake until a toothpick or thin knife inserted into the middle comes out clean, 25 to 30 minutes. Let the cake cool in its pan on a wire rack, or, if you can’t wait that long, eat a slice while it’s still warm. Wrap leftovers tightly and store at room temperature. This cake is even better the next day, and can be kept for up to four. |
