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Aunt Martha's Sour Cream Coffee Cake

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
185 min
SERVINGS
12 servings
Dessert Jewish
Aunt Martha's Sour Cream Coffee Cake
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 cup butter
  • 1 1/2 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup chopped walnuts
  • 3/4 cup white sugar
  • 1 tablespoon ground cinnamon
  • 1 pinch ground nutmeg
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
Grease a 9x5-inch loaf pan thoroughly to prevent the bread from sticking.
3
To make the batter, combine 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt in a bowl.
4
Using an electric mixer, cream the butter with 1 3/4 cups of sugar in a large bowl until it becomes light and fluffy. The mixture should appear noticeably lighter in color after this step.
5
Add room-temperature eggs one at a time, allowing each egg to fully incorporate into the butter mixture before adding the next. Mix in 1 teaspoon of vanilla with the last egg.
6
Gradually add the flour mixture to the butter mixture in alternating small increments, mixing until just combined with the sour cream.
7
Mix together 1 cup of walnuts, 3/4 cups of sugar, a pinch of cinnamon, and a dash of nutmeg in a separate bowl.
8
Fold half of the walnut mixture into the batter, just enough to evenly distribute them throughout.
9
Pour the prepared batter into the loaf pan and sprinkle the remaining walnut mixture on top.
10
Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
11
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.