Cinnamon Sour Cream Coffee Cake
I made this coffee cake for breakfast yesterday for my sister and I. The recipe’s from the Amy Sedaris cookbook Jimi got me for Christmas and which I’ve unexpectedly become enamored with. The recipe’s easy and looked especially handsome when I turned it out of the new cast-aluminum Wilton brand “Perfect Performance Plus” fluted tube pan I purchased recently from Bowery Kitchen Supply at the winding, peddler’s alley of Chelsea Market within the old National Biscuit Company. I’d walked by that complex numerous times and always thought it housed an expensive restaurant until someone pointed out I was an idiot. The coffee cake is rich and sweet with nutty-vanilla goodness, and it goes good with, uh, coffee.
Cinnamon Sour Cream Coffee Cake
- 2 sticks unsalted butter
- 1 1/4 cups sugar
- 2 eggs
- 1 cup (8 ounces) sour cream
- 2 cups sifted flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2 teaspoons pure vanilla extract
- 1 cup finely chopped walnut meats, further ground in a nut grinder
- 1 1/4 teaspoons cinnamon
- 2 tablespoons sugar
- Beat butter, 1 1/4 cups sugar and eggs until light and fluffy. Blend in sour cream, flour, baking soda and baking powder. Add vanilla and blend well. Spoon half the mixture into a 9" greased tube pan. Separately mix the walnuts, cinnamon and 2 tablespoons sugar together. Spoon half of the batter into the tube pan, sprinkle on half the cinnamon-sugar-nut mixture. Then spoon in the remaining batter and the rest of the cinnamon-sugar-nut mixture on top. Place cake in a cold oven, set oven to 350° and bake for 55 minutes.