Sour Cream Coffee Cake

I hate coffee. I love coffee cake. I’m a total conundrum.

Sour Cream Coffee Cake

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
1 tablespoon baking powder
1 teaspoon salt
1 cup sour cream (can use light)
1/2 teaspoon baking soda
1 1/2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract

Cinnamon-Walnut Topping

In a small bowl, stir together 3/4 cup chopped walnuts, 3/4 cup sugar, and 2 teaspoons ground cinnamon.

Preheat oven to 350º. Butter and flour a 9-inch nonstick tube pan. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda.

With an electric mixer, beat butter, sugar, eggs and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternately with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.

Spread a third of the batter in pan; sprinkle with a third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center comes out with a few moist crumbs, 60 to 70 minutes.

Cool in pan 30 minutes. Turn out of pan; cool, top side up, on a rack.

Pleasantville Note: This coffee cake freezes beautifully. Freeze in portions that work for you; half, quarters or slices.