Sour Cream Coffee Cake with Walnuts & Cinnamon
This recipe comes from our guest contributor Katherine Vitucci at The Parsley Thief. Its a traditional sour cream coffee cake with a bit more of Katherine’s favorite part…the walnut cinnamon swirl. The quantities will make one large cake, but can the batter can also be divided among smaller disposable ‘bake & give’ pans to give as gifts – just reduce the baking time depending on the size of the pans you’re using. We don’t know anyone who wouldn’t be thrilled to receive one! Enjoy Katherine’s article on this recipe here. Need other ‘back & give’ ideas? Click here
3 cup flour
1 tbsp baking powder
2 tsp baking soda
1 cup unsalted butter, softened
2 cup sugar
2 tsp vanilla extract
4 large eggs
1 pint sour cream
Walnut Cinnamon Swirl:
1 1/4 cup walnuts, chopped
¾ cup sugar
1 tbsp ground cinnamon
STEP 1 Preheat the oven to 350°. Grease the tube pan with butter and coat all sides with flour, tapping out any excess. Set aside. Add the flour, baking powder and baking soda to a mixing bowl and whisk to combine. Set aside.
STEP 2 Combine the walnut cinnamon swirl ingredients together in a small bowl and set aside.
STEP 3 Cream the butter and sugar in an electric mixer, fitted with a paddle attachment, until light and fluffy. Add the vanilla and eggs and beat to combine, scraping down the sides of the bowl as needed. Add the sour cream, followed by the flour mixture and beat until just combined. Do not over mix.
STEP 4 The batter for this coffee cake will be a bit on the thick side, making it difficult to ‘pour’ into the prepared pan. Instead, scoop a third of the batter out of the mixing bowl in large scoops and place into the bottom of the tube pan. Use a spatula to smooth the batter out into an even layer. Sprinkle a third of the cinnamon walnut mixture over the top and using a butter knife, press the swirl mixture down into the batter in a few spots. Continue with another two layers of batter and swirl mixture, ending with the cinnamon walnut layer on top.
STEP 5 Bake for 75-90 minutes, or until a cake tester inserted into the center comes out with a few moist crumbs attached. Let the coffee cake cool for about an hour before releasing from the pan. Slice and enjoy!