Adapted from Lukins and Rosso, “The Silver Palate”
I’m not much of a sweet eater in the morning, so I don’t make coffeecakes very often, but this is the one I turn to for a brunch or when friends come for coffee.
16 tablespoons (2 sticks) unsalted butter
2 3/4 cups granulated sugar
2 eggs, beaten
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup sour cream
1 tablespoon vanilla
2 cups chopped nuts (such as pecans, almonds, hazelnuts or walnuts)
1 tablespoon cinnamon
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. Cream together butter and 2 cups of sugar. Add eggs, blending well, and then add sour cream and vanilla.
Sift together flour, baking powder and salt. Fold dry ingredients into creamed mixture and beat until just blended. Do not overbeat.
In a small bowl, combine remaining 3/4 cup sugar, nuts and cinnamon.
Pour half of the batter into the bundt pan. Sprinkle with half of the nut mixture. Add remaining batter to pan and top with the rest of the nut mixture. Place in middle of the oven and bake for around 60 minutes, or until a cake tester inserted near the center of the cake comes out clean. Serve warm. Serves 8.
Masthead Photo by