Prep 1 hr 30 mins
Cook 1 hr
Wonderfully rich and overwhelmingly addictive! From Gourmet. Special equipment: a 10-cup bundt pan (10 inches in diameter)
- 473.18 ml all-purpose flour, plus additional for dusting pan
- 4.92 ml baking soda
- 3.69 ml salt
- 2.46 ml baking powder
- 236.59 ml walnuts, toasted (3 1/2 oz)
- 9.85 ml cinnamon
- 295.73 ml sugar
- 177.44 ml unsalted butter, softened,plus
- 29.58 ml butter, melted
- 2 large eggs, at room temperature for 30 minutes
- 236.59 ml sour cream
- 4.92 ml vanilla
- Preheat oven to 350°F.
- Generously butter bundt pan and dust with flour, knocking out excess.
- Whisk together flour, baking soda, salt, and baking powder in a bowl.
- Pulse walnuts, cinnamon, 1/4 cup sugar, and a pinch of salt in a food processor until nuts are chopped.
- Add melted butter and pulse once to combine.
- Beat together remaining 1 1/2 sticks butter and remaining cup sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld.
- Reduce speed to medium and add eggs 1 at a time, beating well after each addition, then beat in sour cream and vanilla until smooth and fluffy, about 2 minutes more in a standing mixer or 4 minutes more with a handheld.
- Reduce speed to low and add flour mixture, scraping down side of bowl occasionally and mixing until just combined.
- Sprinkle half of nut mixture evenly in bottom of bundt pan.
- Spoon half of batter over nuts and smooth with a rubber spatula.
- Sprinkle batter in pan with remaining nut mixture and top with remaining batter, smoothing top.
- Bake in middle of oven until cake begins to pull away from side of pan and a tester comes out clean, 45 to 50 minutes.
- Cool cake in pan on a rack 1 hour, then run a thin knife around outer and inner edges.
- Place rack on top of pan, then flip to invert cake onto rack.
- Cool completely.
Very soft,moist and delicious cake. I used low fat sour cream and butter substitute to cut down some cholesterol and fat. I would definetely make it again,but next time I will reduce the amount of sugar in the batter to 1/2 cup instead of 1 cup. It was a little too sweet for my our taste. Thank you.
What a mouthwatering aroma from the oven while baking! Pure agony to have to wait before tasting. Made one change, mixed the nut/cinnamon with the batter instead of sprinkling. This is indeed a rich, moist and very tasty cake. Hubby did not give one word of comment, he just helped himself to a third piece, that says it all! Will certainly make again. Thanks for posting.
Oh so moist and delicious! The buttery ribbon of cinnamon and walnuts puts this coffee cake over the top! While it was baking, I could smell the thick, rich sour cream batter mixed with the scent of cinnamon. The 1 hour cooling in the pan was pure torture. DH slathered his piece with butter and popped it in the microwave for 30 seconds. Thanks for sharing another lovely recipe Bev. Nick's Mom