Sunday Brunch: Sour Cream Coffee Cake

Sour Cream Coffee Cake


For the walnut filling:

2 tbsps. of either white or brown sugar

3/4 cup finely chopped walnuts

1/2{}tsp. ground cinnamon

Mix together and set aside.

For the cake:

2 1/2 cups of cake flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 cups sugar

1 1/2 sticks of unsalted butter

3 eggs beaten

1 1/2 cups sour cream

2 tsp. vanilla extract

For the drizzle:

1 1/2 cups of confectioners' sugar

3 tbsp. milk

Fresh raspberries


Method of preparation:

  1. Combine the flour baking powder, baking soda and salt in a flour sifter and sift it 2 times into a large bowl and set aside.
  2. In another bowl using a heavy whisk of mixing machine, combine the sugar and butter and whip until smooth, gradually add the eggs a little at a time and mix until light and smooth.
  3. Beat in the sour cream and vanilla and pour half of the flour mixture beating until smooth and add the remaining flour until well blended.
  4. Heavily spray a spring form pan with vegetable oil and dust with flour.
  5. Pour half of the cake mixture, spreading to the edges of the pan, then sprinkle the walnut mixture spreading it evenly then add the remaining cake mixture and spread it evenly.
  6. Bake in a preheated 350 oven for 60-65 min or until a toothpick when inserted in the center comes out clean.
  7. Let cool for about 30 min then unmold to cool well.
  8. For the drizzle, in a bowl, mix the confectioners' sugar and milk together to form a smooth mixture. Drizzle this over the cooled cake and if wanted decorate with fresh raspberries.