You can’t go wrong with a classic — and this one hits all the right notes. Warm spices like cinnamon, nutmeg and mace are nicely offset by the richness and tang of sour cream. Walnuts add crunch to the surprise layer of streusel inside the cake.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/4 cup sugar
- 3 packed tablespoons dark brown sugar
- 1/2 cup walnuts, toasted and coarsely chopped
- 2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 cups unbleached all-purpose flour (see Cook’s Note)
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- Generous pinch freshly grated nutmeg
- Generous pinch ground mace
- 3/4 cup unsalted butter, plus more for the pan, room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 1 cup sour cream
- 1 1/2 teaspoons vanilla extract
Instructions
- Make the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside.
- Preheat the oven to 350 degrees F. Generously brush a round 9 by 2-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside.
- In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.
- Spread half the batter into the prepared pan and sprinkle with half the streusel. Spoon the remaining batter on top and spread it out with a spatula. Scatter the remaining streusel over the top of the batter. Bake the coffee cake for 1 hour and about 10 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 429 |
| Total Fat | 23 g |
| Saturated Fat | 12 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 1 g |
| Sugar | 30 g |
| Protein | 5 g |
| Cholesterol | 87 mg |
| Sodium | 261 mg |
Reviews
This did not take over an hour. Eeech ! I overbaked it ! The baking time is more in the range of 40-45 min
Yummy
Looks like the recipe from my childhood that was a favorite breakfast for Sunday after Church.
Very yummy!
It was o.k., I thought there was too much streusel and the cake too buttery. Followed exactly except for baking time only one hour.
Made this one several times is really good!
So good! Will be making again very soon. Only needed 45 minutes to cook in my oven.
Great Recipe, I to only baked this cake for 50min. But WOW what a wonderful treat on a cold day.
Easy enough to make for when your mother-in-law stays over. Watch the baking time – 50 minutes was all I needed.
I don’t have a cake pan so I made muffins! They only need 15-17min. They turned out awesome! Moist on the inside and a crispy struesel on top. Delicious!