Ingredients
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts
1 1/2 cups sugar
1 TBSP unsweetened cocoa powder
1 tsp ground cinnamon
1/2 cup (1 stick) butter, softened
2 large eggs
2 tsp vanilla extract
8 ounces (1 container) sour cream
1. Grease and dust with flour a 9 to 10 inch tube pan with removable bottom. Preheat oven to 350 degrees.
2. In one bowl combine 2 c flour, baking powder, baking soda, and salt. In another bowl mix nuts, 1/2 c sugar, cocoa and cinnamon.
3. In a large bowl, with medium speed mixer, beat 1 c sugar and butter until creamy and well mixed. Add eggs, beating well. Beat in vanilla. Then beat in flour mixture from small bowl alternating with sour cream until just blended. Scrape bowl to make sure everything is mixed in.
4. Evenly spread half the batter into the pan. It may require spreading as the mixture is not runny. Sprinkle 2/3 of the nut mixture from the other bowl on the batter in the pan. Top with the remaining batter and sprinkle the rest of the nut mixture on top.
5. Bake 35 to 40 minutes or until wooden skewer inserted in center comes out with a few crumbs attached.
6. Cool pan on a wire rack for about 10 minutes. Loose cake from the side of the pan. Lift the removable side and allow the cake to cool completely before carefully lifting it off of the pan.
This made a dense coffee cake that was very good with a warm breakfast beverage like coffee or tea or cocoa.
And the magazine that I adapted this recipe from called it Jewish Coffee Cake because it was made by Jewish bakeries. I thought Hanukkah sounded more in keeping with the season. But, in my head I call it sour cream coffee cake, because that is the unusual ingredient I would need to buy in order to make it. You are welcome to call it something else.
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