I hate baking. But I still like to eat baked goods so there are occasional moments where I will actually bake. But do I follow recipes like I should? God no. I do try to measure properly but I don’t have time for it. Rather, I just don’t care. Measuring vanilla extract? Doesn’t exist in my book. It’s called the “That Looks Like Enough” method.
I suggest using a stand mixer for this but hand mixer will work. I’m waiting to bring my Kitchen Aid stand mixer down from New Jersey but for now, I use a hand mixer that has only 1 speed: really goddamn fast.
By the way, why do recipes call for almost 2 cups of sugar for a loaf of pound cake? Just why? I have little to no idea why a recipe that calls for less than 2 cups of flour needs almost an equivalent amount of sugar in it. Why don’t you just shove a stick of butter down my throat and inject me with sugar water? Good lord.
Anyway, end of rant. I love making this coffee cake because (1) It tastes good (2) I rarely mess it up and (3) It’s easy to make. The sour cream is key. Without it, the cake becomes dense and dry. With it, you end up with a perfectly textured piece of cake that will be devoured instantaneously. Thanksgiving is coming up and I will be feeding several hungry beings. This coffee cake is a great deterrent to keep the dudes out of the kitchen.
Not that this is a twist, but my “twist” on this is the brown sugar, walnut, and cinnamon mixture that is layered into the cake. Most recipes I’ve seen just ask for white sugar mixed with cinnamon but I always prefer to use brown sugar when I can. It just tastes…better.
Time: 1.5 hours
Makes 1 loaf
1.5 cups all purpose flour
1 stick butter, softened
3/4 cup white sugar
1/2 cup sour cream
some vanilla extract (If you need an actual measurement, I believe it was 1/4 teaspoon)
dash of salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/3 cup brown sugar
1/3 cup chopped walnuts
1/2 teaspoon cinnamon
1. Combine flour, baking soda, baking powder, and salt in a bowl. Set aside. (Preheat your oven to 325)
2. Combine cinnamon, walnuts, and brown sugar in a bowl. Set aside.
3. Line your loaf pan with parchment paper. Or butter it and dust it with flour. That was just asking too much of me on a Sunday so I resorted to paper.
4. Mix the butter and white sugar in a large bowl until light and fluffy.
5. Add eggs 1 at a time. Don’t overmix.
6. Add vanilla.
7. Alternate mixing in the flour mixture and sour cream to the egg and butter mixture.
8. Mix until just combined while scraping the sides down with a spatula.
9. Pour about 1/2 mixture into the loaf pan. Spread out carefully as flat and smooth as possible.
10. Take half of your brown sugar, walnut, and cinnamon mixture and sprinkle over the batter.
11. Pour the remaining batter on top and carefully flatten out again.
12. Sprinkle on the remaining brown sugar mixture and bake for about 50 minutes or until a toothpick comes out clean.