Viola's Coffee Cake

Baked Goods, Breakfast, Desserts

Prep Time: 20 min Cook Time: 1 hr 10 min Difficulty: Easy Servings: Yield: 8 to 10 servings Source:

Ingredients

Crumb Topping:

Nonstick cooking spray, for the pan

1 cup chopped walnuts, pecans, and/or hazelnuts

1/4 cup sugar

1 teaspoon ground cinnamon


Batter:

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar

2 large eggs, at room temperature

1 teaspoon vanilla paste

1 cup sour cream, at room temperature, plus additional for serving

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon kosher salt

Directions

For the crumb topping:
Preheat the oven to 350 degrees F.

Spray a 9-inch springform pan with nonstick cooking spray.

In a medium bowl, combine the nuts, sugar and cinnamon. Set aside.

For the batter:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for ~3-5 minutes, until it’s fluffy.

Add the eggs, one at a time, to the butter mixture, allowing each to be fully incorporated.

Add the vanilla paste and sour cream and beat until it’s smooth.

Combine the flour, baking powder, baking soda and salt in a large bowl. Add to the batter and mix until combined.

Spread the batter in the prepared springform pan and sprinkle with the crumb topping.

Bake until a cake tester inserted in the center of the cake comes out clean, about 45 minutes.

Place the cake, still in the pan, on a wire rack and let it cool to room temperature.

Remove from the pan, then slice and serve with a dollop of sour cream, if desired.