One fall Saturday morning after we had gone apple picking, my kid came up with the concept for these. They taste great! Excellent for school lunches as well.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 5 mins |
| Servings: | 12 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 1 cup butter
- 1 ½ cups white sugar (Optional)
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup chopped walnuts (Optional)
- ¾ cup white sugar (Optional)
- 1 tablespoon ground cinnamon (Optional)
- 1 pinch ground nutmeg (Optional)
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a bowl.
- Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated.
- Mix walnuts, 3/4 cup of sugar, cinnamon, and nutmeg in a bowl. Fold half of the walnut mixture into the batter; mixing just enough to evenly combine. Pour the batter into the prepared pan, then sprinkle the remaining walnut mixture on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 520 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 13 g |
| Sodium | 283 mg |
| Sugars | 38 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
2 stars
Three stars is being generous. I looked at the amount of batter and immediately knew it would not fit into a 9″x5″ loaf pan. I chose to use a 9″x9″ baking dish and it still was too much batter. The coffee cake had a pleasing flavour, but I found the coffee cake was too dry.
I too had a problem with the batter running over into the oven and I had to bake it an additional 25 minutes which resulted in the nuts on top burning. I think next time I will bake in an 8 inch square pan and eliminate the extra sugar in the batter as it was a tad too sweet, but will add the chopped nuts. Half the sugar in the nuts for the topping. My husband very much enjoyed the flavor of the cake.
I am not sure what I did wrong, but I had way too much batter and instead of going with my gut feeling I went ahead and but it in the oven. It started spilling over and now its all over my oven. The batter tasted great while I was making it.
I don’t know Aunt Martha but if I did I would constantly be inviting myself for dessert!!!! Wonderful cake and I feel that the sour cream is what makes it stand out. Thank you Aunt Martha…….
Something tells me I’m about to gain weight, and I blame Aunt Martha! 😉 I made this coffee cake two days ago – and it’s gone. I substituted brown sugar for the sugar in the walnut mixture (and used almonds because that’s what I had). I also used whole wheat pastry flourr, and put the sugar/nut mixture in the middle, which made a delicious, ooey gooey ribbon in the cake. Then I topped it with a glaze made of powdered sugar, milk, and a little almond extract. The sour cream is what really makes it awesome. i will absolutely make this again. Thanks!