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Walnut Sour Cream Cake
The sour cream makes this a very moist coffee cake recipe. The perfect thing to share with friends over a cup of tea or coffee.
Ingredients
Serves: 12
- 115g butter
- 1 cup (200g) white sugar
- 2 eggs
- 2 cups (250g) plain flour
- 1 teaspoon bicarb soda
- 1 teaspoon baking powder
- 1 cup (230g) sour cream
- 1 teaspoon vanilla essence
- 1 cup (115g) chopped walnuts
- 1/2 cup (60g) icing sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons butter, melted
Directions
Preparation:25min ›
Cook:1hour ›
Ready in:1hour25min
- Preheat oven to 180 degrees C. Grease and flour a 23cm square pan. Combine the flour, bicarb soda and baking powder; set aside.
- In a medium bowl cream together the sugar, butter and eggs until smooth. Add the flour mixture and beat until smooth. Finally stir in the sour cream and vanilla. In a separate bowl, combine the nuts, icing sugar and cinnamon.
- Spread half of the batter into the pan. Sprinkle a layer of the nut mixture then spread the remaining batter and top with the rest of the nut mixture. Spread the melted butter over the top.
- Bake for 1 hour in the preheated oven, until cake springs back to the touch.
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Reviews and Ratings
Global Ratings:
(287)
Reviews in English (233)
I've been using this recipe for about 5 years, and it's always a hit. I double it and bake it in a bunt pan. Fantastic. - 18 Apr 2006 (Review from Allrecipes USA and Canada)
This is a wonderful coffee cake! I too opted for the brown sugar instead of the confectioners. Also used light sour cream. The batter is very thick so it's a little difficult to spread especially when spreading the final layer atop the crumb mixture. But it turns out incredibly moist and LIGHT! Checked it at 35 minutes... let it cook 5 more and it was perfect. Cooled for 10 minutes before cutting. I'll be making this again! - 03 Apr 2003 (Review from Allrecipes USA and Canada)
WONDERFUL recipe! I put in about 1 1/4 cups of sour cream to make it a bit more moist. Also- mix the brown sugar and cinnamon mixture with some melted butter to form a soft crumble. I put some of the crumble in the bottom of a bundt pan, then 1/2 the batter, then more crumble, then the rest of the batter. Baked it for 55 minutes- it came out beautifully and it was a big hit! Thanks for the great recipe! - 23 Sep 2006 (Review from Allrecipes USA and Canada)