Cinnamon Walnut Coffee Cake

Description:

Coffee cake first originated in 17th-century Europe, in the region of modern-day Germany and Scandinavia. Immigrants from these countries would later bring the coffee cake tradition to the United States, where these pastries became a popular pairing with a cup of coffee, hence the name “coffee cake”. The term coffee cake is somewhat open to interpretation, and a variety of versions exist that contain dried fruit, nuts and different spices. They often are prepared in a circular bundt pan, although plenty of versions exist in different forms. In the early 20th century, sour cream became a popular addition to the coffee cake batter, the high fat content of which helps create a moist cake. The recipe below comes directly from my grandmother and is my absolute favorite.

Ingredients:

• 2 cups sour cream (480 g)

• 4 cups flour (480 g)

• 2 tsp vanilla (10 ml)

• 1/2 tsp salt (3 g)

• 4 eggs

• 2 tsp baking powder (12 g)

• 2 tsp baking soda (12 g)

• 1/2 lb. room temperature butter (225 g)

• 2 cups sugar (240 g)

Topping

• 3/4 cup sugar (90 g)

• 3 tsp cinnamon (9 g)

• 1 1/2 cups chopped walnuts (200 g)

Preparation:

In an electric mixer, mix butter and sugar until it is creamed together. Mix in the eggs until incorporated. Then incorporate sour cream. Then mix in the flour until incorporated.

In a separate bowl, mix together the topping ingredients.

Grease an 8”x8” square pan and pour in 1/3 of the batter. Evenly sprinkle 1/2 of the topping mixture over the batter. Then spread the remaining batter over top. Using a butter knife, run it through the batter in a zigzag pattern - this helps to distribute the cinnamon mixture inside and create a pattern. Finally, top with the remaining topping mix. Bake at 325 degrees for 45 minutes.

Notes:

• Baking times may vary- the cake is done when a cake tester is inserted in the center and nothing sticks to it.