By the Book: Zingerman’s Sour Cream Coffee Cake
No trip to Ann Arbor Michigan is complete without a stop at Zingermans. We used to buy so much bread we’d stack it in our trunk like firewood! Their deli is fabulous- the sandwiches are completely craveworthy- and all of their establishments are really top notch.
The same is true with the recipes from the Zingerman ‘s Bakehouse Cookbook, especially this beloved Sour Cream Coffee Cake, which I actually think tastes even better made at home.
Makes one bundt cake (10-12 inch)
Prep time: 30 minutes
Bake time: 1 hour 10 minutes
Notes: Use a light colored bundt pan to prevent the cake from getting too dark. Let it cool for 15 minutes in the pan before inverting onto a wire rack to cool completely. Too much longer and the cake may stick.
For the cinnamon nut swirl
1 cup plus 2 tablespoons walnut halves
3 packed tablespoons brown sugar
2 teaspoons ground cinnamon
For the sour cream coffee cake batter
2 cups granulated sugar
2 sticks (8 oz) unsalted butter, room temperature
3 large eggs
3/4 cup plus 3 tablespoons full fat sour cream
1 1/2 teaspoons vanilla extract
2 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon sea salt
Make the cinnamon nut swirl
Preheat the oven to 325°F (165°C).
Toast the wa1 cup plus 2 tablespoons walnut halves on a rimmed baking sheet until they’re a deep golden brown, 10 to 15 minutes. Move the walnuts to a plate to cool. Maintain the oven temperature.
Finely chop the cooled, toasted walnuts. In a small bowl, mix together the walnuts, 3 packed tablespoons brown sugar and 2 teaspoons ground cinnamon.
Make the sour cream coffee cake batter:
Spray a 9-in (23-cm) Bundt pan with nonstick cooking spray and coat with flour. Tap out any excess flour.
In a large bowl, combine the 2 cups granulated sugar and 2 sticks (8 oz) unsalted butter. Beat with the paddle attachment of an electric mixer on medium speed until the color lightens, about 3 minutes.
Add the 3 large eggs, 1 at a time, beating thoroughly after each egg until it’s completely incorporated before adding the next. Stir in the 3/4 cup plus 3 tablespoons full fat sour cream and 1 1/2 teaspoons vanilla extract and mix well until light and creamy. Scrape the sides of the bowl to make sure all of the ingredients are evenly incorporated.
Combine the 2 1/3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1 teaspoon sea salt in a separate bowl. Gradually add the flour mixture to the butter mixture and mix by hand or with a mixer on low speed until smooth and homogeneous.
Scoop 1/3 of the batter into the prepared pan. Sprinkle 1/2 the nut mixture evenly over the batter. Cover with another 1/2 the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges after each addition. Sprinkle the remaining nut mixture evenly over the batter and cover with the remaining batter, again spreading it evenly over the nut mixture.
Bake the coffee cake:
Bake for 60 to 70 minutes or until a cake tester or skewer comes out clean. Cool the cake in the pan on a wire cooling rack for 15 minutes. Don’t let the cake cool in the pan for much longer than this or the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake.
Place the wire cooling rack on top of the Bundt pan and then invert the pan to release the cake. Cool to room temperature before slicing.
Freezes beautifully.
