Sour Cream Coffee Cake

  • For the streusel
  • 55g caster sugar
  • 60g dark brown sugar
  • 50g walnuts, toasted and coarsely chopped
  • 2 tsp vanilla essence
  • 1/2 tsp ground cinnamon
  • For the coffee cake
  • 280g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp fine salt
  • Generous pinch freshly grated nutmeg
  • Generous pinch ground mace
  • 160g unsalted butter, plus more for the pan, room temperature
  • 225g caster sugar
  • 2 large eggs, room temperature
  • 250ml sour cream
  • 1 1/2 tsp vanilla essence
  • Streusel, recipe follows
1) To make the streusel, mix the sugar, brown sugar, walnuts, vanilla and cinnamon together in a small bowl. Set aside.

2) Preheat the oven to 180C/Gas 4. Generously brush a 23cm round by 5cm deep ring tin with butter. In a medium bowl whisk the flour, bicarbonate of soda, salt, nutmeg and mace together and set it aside.

3) In a stand mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated.

4) Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.

5) Spread half the batter into the prepared tin and sprinkle with half the streusel. Spoon the remaining batter on top and spread it out with a spatula. Scatter the remaining streusel over the top of the batter.

6) Bake the coffee cake for 1 hour 10 minutes until golden brown, or until a cocktail stick inserted into the centre of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving.

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