Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1/2 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup chopped walnuts
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
4. Add the flour mixture to the butter mixture in three parts, alternating with the sour cream and beginning and ending with the flour mixture. Beat until just combined.
5. In a small bowl, combine the brown sugar, cinnamon, and walnuts.
6. Spread half of the batter in the prepared pan. Sprinkle with half of the streusel. Top with the remaining batter and sprinkle with the remaining streusel.
7. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 454
Fat: 24g
Carbohydrates: 54g
Protein: 6g
Substitutions for Ingredients:
- Unsalted butter can be substituted with salted butter, just omit the added salt in the recipe.
- Sour cream can be substituted with plain Greek yogurt.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add 1/2 cup of dried cranberries or raisins to the batter.
- Add 1/2 cup of chocolate chips to the batter.
- Substitute the cinnamon with ground ginger or nutmeg.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Use a light hand when stirring the batter together. Over-mixing can lead to a dense cake.
Storage Instructions:
Store the cooled cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat slices of the cake in the microwave for 15-20 seconds.
Presentation Ideas:
Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
Garnish the cake with a sprinkle of powdered sugar or a drizzle of melted chocolate.
Pairings:
Pair the cake with a cup of hot coffee or a glass of cold milk.
Suggested Side Dishes:
Serve the cake with a side of fresh fruit or a bowl of yogurt.
Troubleshooting Advice:
If the cake is too dry, try adding an extra egg or a tablespoon of oil to the batter.
Food Safety Advice:
Make sure all ingredients are at room temperature before mixing.
Food History:
Coffee cake has been around since the 1700s and is believed to have originated in Germany.
Flavor Profiles:
The cake has a sweet and nutty flavor with a hint of cinnamon.
Serving Suggestions:
Serve the cake for breakfast or as a dessert.
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