Sour Cream Coffee Cake

Total Time: 1 hr 30 mins Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 1/3 cup light brown sugar, firmly packed
• 2 tablespoons granulated sugar
• 1 cup walnuts or 1 cup pecans, chopped
• 1 1/2 teaspoons cinnamon
• 1/2 cup unsifted cake flour
• 4 tablespoons unsalted butter, softened
• 1/2 teaspoon vanilla
• 4 large egg yolks ((2 full fluid ounces)
• 2/3 cup sour cream
• 1 1/2 teaspoons vanilla
• 2 cups unsifted cake flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 12 tablespoons unsalted butter, softened

Recipe

• 1 streusel topping and filling-------------------.
• 2 combine the sugars, nuts, and cinnamon together.
• 3 reserve 3/4 cup to use as a filling.
• 4 to the remainder add the flour, butter, and vanilla; mix well until it forms a coarse, crumbly mixture for the streusel topping.
• 5 batter-------------------.
• 6 preheat oven to 350°f.
• 7 prepare a 9-inch springform pan, greased, bottom lined with parchment or wax paper, and then greased again and floured; set aside.
• 8 in a medium bowl, lightly combine the yolks, about 1/4 of the sour cream, and vanilla.
• 9 in a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend.
• 10 add the butter and remaining sour cream.
• 11 mix on low speed until the dry ingredients are moistened.
• 12 increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure.
• 13 scrape down the sides.
• 14 gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
• 15 scrape down the sides.
• 16 reserve about 1/3 of the batter and scrape the remainder into the prepared 9-inch springform pan.
• 17 smooth the surface, preferably with a small angled spatula.
• 18 sprinkle with the streusel filling*.
• 19 drop the reserved batter in large blobs over the streusel filling and spread evenly with a spatula.
• 20 sprinkle with streusel topping.
• 21 bake 55 to 65 minutes or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center.
• 22 (move aside a small patch of streusel before testing.) the cake should start to shrink from the sides of the pan only after removal from the oven.
• 23 cover loosely with buttered foil after 45 minutes to prevent over browning.
• 24 let the cake cool in the pan on a rack for 10 minutes.
• 25 the cake will have a level top.
• 26 loosen the sides with a small metal spatula and remove the sides of the springform pan.
• 27 cool completely before wrapping airtight.
• 28 if you wish to remove the bottom of the pan, slide a cardboard round at least 9 inches in diameter between the parchment and the bottom when the cake is completely cool.
• 29 *optional: 1 heaping cup of sliced 1/4-inch thick granny smith apples sprinkled with 2 teaspoons lemon juice or 1 heaping cup of frozen peaches, thawed on paper towels and slice 1/4 inch thick while still partially frozen.
• 30 either of these fruits may be placed on top of the streusel filling prior to dropping the reserved batter in large blobs.