Sour Cream Coffee Cake

Recipe by Bev I Am
READY IN: 2hrs 30mins
SERVES: 8-10




  • 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.