Sour Cream Coffee Cake

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Nut mixture:
11/4cups coarsely chopped walnuts
11/4 cups golden brown sugar
41/2 tsp. ground cinnamon
41/2 tsp. unsweetened cocoa powder
6 Tbs. golden raisins

Cake mixture:
23/4 cups flour
11/2 tsp. baking soda
11/2 tsp. baking powder
3/4 tsp. salt
3/4 cup unsalted butter, room temperature
11/2 cups sugar
3 large eggs
1 Tbs. vanilla extract
2 cups sour cream
powdered sugar

Preheat oven to 350°F. Butter 12-cup bundt pan. Mix nut mixture ingredients in small bowl. Set nut mixture aside. Sift flour, baking soda, baking powder and salt into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 minute.

Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over.

Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter. Let cool and then sprinkle with powdered sugar. Serve slightly warm or at room temperature.
(Louise Fiszer)