Deli Style Sour Cream Coffee Cake
The best sour cream coffeecake recipe you’ll ever find. What is a typical Jewish styled brunch with out this favorite?
1 cup unsalted butter
2 1/2 cups sugar
1 tablespoon pure vanilla
1-2 drops almond extract – optional
2 teaspoons lemon zest – very finely minced
4 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
4 teaspoons baking powder
1 3/4 cups sour cream
1/4 cup milk
Filling – topping:
1/2 cup brown sugar
2 tablespoons white sugar
2 teaspoons cinnamon
1/4 teaspoon mace or nutmeg – optional
1/2 cup chopped walnuts
Preheat oven to 350 F. Generously grease a 10 inch tube or angel food cake pan or two, 9 by 5 inch loaf pans or a Bundt cake pan. Line pan(s) (except Bundt) with parchment paper. For a round cake, use a ring of parchment paper (like a large, paper Lifesaver). For a Bundt pan, make sure each fluted crevice is very well greased.
Cream the butter with the sugar until light and fluffy. Blend in eggs, vanilla and lemon zest. In another bowl, whisk together the flour, salt, baking soda, baking powder and nutmeg. Fold dry ingredients into batter, alternating with the sour cream and milk to make a smooth batter. Scrape sides and bottom of mixing bowl to ensure no globs of butter and sugar remain uncombined.
Filling/Topping: Combine the brown sugar, white sugar, cinnamon, mace or nutmeg and nuts in a small bowl and set aside. Spoon one third of batter into pan, toss on one-third of filling, repeat with more batter, more filling, more batter and more filling on top.
Bake until done – 60 to 75 minutes (top will be set and slightly crusty) – 55 to 60 minutes for loaves. Cool 30 minutes in pan before removing to serving plate.