As the name so obviously implies, Coffee cake is perfect for the mornings with a cup of coffee (or occasionally tea) whose strong and perfectly bitter flavor works so well with the sweet brown sugar and cinnamon.
Serves 10 to 12
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup chopped walnuts
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup butter, room temperature
2 cups sugar
1 cup sour cream
2 teaspoons vanilla
1. Preheat oven to 350 degrees.
2. Butter and flour a bundt or tube pan and set aside. Make the filling by combining the brown sugar, cinnamon and walnuts in a bowl and set aside. In a bowl, whisk the flour, salt and baking powder and set aside.
3. Using a wooden spoon, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time then add the sour cream and vanilla and beat for about one minute. Scrape down the sides of the bowl as needed. Add the flour mixture and stir until just incorporated. (The batter can of course be made with the help of an electric mixer. But then what purpose would the wooden spoon serve?)
4. Spoon half of the batter into the prepared pan. Using the back of a spoon, draw a slight indentation in the batter all the way around the pan and spoon on the filling, being as careful as possible to keep the filling centered in the middle of the batter. You won’t succeed in this but do your best.
5. Spoon remaining batter over the top. Bake for about one hour. Remove the cake from oven and let cool in the pan for 15 minutes, then invert onto a cooling rack. Can be made a day ahead if kept well-wrapped once cooled.
Serve with a cup of good coffee or a glass of cold milk.
recipe from: thekitchn.com