Sour Cream Coffee Cake with Cinnamon-Walnut Swirl
From Zingerman's Bakehouse, a rich and buttery sour cream coffee cake with a cinnamon-nut swirl — always a crowd-pleaser!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.onceuponachef.com.
Cooking tools:
- Oven
- Baking sheet
- Plate
- Mixing bowl
- Whisk
- Hand mixer
- Stand mixer
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Cooling rack
- Bundt pan
- Nonstick cooking spray
- Cake tester
- Fine-mesh sieve
Ingredients
- 1 heaping cup walnut halves, (roughly chopped)
- 3 tablespoons (packed) light brown sugar
- 2 teaspoons ground cinnamon
- 2⅓ cups all-purpose flour, (spooned into measuring cup and leveled-off)
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 large eggs
- 1 (8-oz) container full-fat sour cream
- 1½ teaspoons vanilla extract
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