My mom has told me that my grandma (my Babci) never wrote any of her recipes down. Because of this, most of the Polish recipes she made when my mom was younger are no longer around. But there was one recipe my mom has of hers, and although it might not be Polish, it is a time-tested favorite among the family and friends. And that recipe is her walnut sour cream coffee cake.
I know a lot of people have their own variations of coffee cake. And everyone will tell you that their mom’s/grandma’s/aunt’s/whoever’s is the best. I might be biased because mine comes from one of my very favorite people in the world who is no longer with me—but I think this one is the best.
Try it out. Maybe it will be your new favorite.
WALNUT SOUR CREAM COFFEE CAKE
Servings: Makes 1 large bundt-size cake
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 sticks unsalted butter, softened
1 cup sugar
1 teaspoon vanilla
1 cup sour cream
½ cup brown sugar
¼ cup sugar
1 teaspoon cinnamon
1 cup chopped walnuts
- Sift the flour, salt, baking soda, and baking powder in a medium sized mixing bowl. Set aside
- Cream the butter and sugar together in an electric mixer fitted with the paddle attachment until light and fluffy. Add eggs and vanilla and beat thoroughly.
- Then add the sifted dry ingredients and sour cream, alternating and beating one after the other.
- Mix together all of the topping ingredients in a small bowl.
- Spread half of the batter in a greased and floured tube/bundt pan. Sprinkle half of the topping mixture over the dough. Add the rest of batter on top gently and sprinkle with remaining topping.
- Bake at 350°F for one hour.