Sour Cream Coffeecake Recipe

2 cups sifted cake flour

1 teaspoon baking powder

1/4 baking soda

1/2 teaspoon salt

2/3 unsalted butter stick

1 cup superfine or strained sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

Filling:

2/3 cup walnuts or pecans

1/4 cup granulated sugar

2 tablespoons unsweetened cocoa

1 teaspoon ground cinnamon

1/4 cup mini chocolate chips

1. Preheat oven to 350 Fahrenheit degree. Position rack in the lower third of the oven. Butter a 8 1/2-inch fluted ring pan. Dust the pan with an all purpose flour. Invert pan over the kitchen sink and tap to remove excess flour.

2. Filling: Place the nuts, sugar, cocoa and cinnamon in the bowl of a food processor fitted wtih the steel blade. Pulse 6 to 8 times or until the nuts are chopped into medium-sized pieces. Transfer to a bowl, combine with the chocolate dips and set aside.

3. Cake: Sift the flour, baking powder, baking soda and salt together. Set aside. Cut the butter into 1-inch pieces and put them in the large bowl of an electric mixer fitted with beaters or paddle attachment. Soften on low speed. Increase the speed to medium-high and cream until smooth and light in color about 1 1/2 to 2 minutes.

4. Add the sugar, 1 tablespoon at a time, taking about 6 to 8 minutes to blend it in well. Scrape the sides of the bowl occassionally. Add the eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl as necessary. Beat for 1 minute longer. Blend in the vanilla.

5. With the low mixer speed. Add the dry ingredients with the sour cream, dividing the flour mixture into three parts and the sour cream into two parts, starting and ending with the flour. Mix one after another for 10 seconds. Remove the bowl from the mixer.

6. Spoon about a quarter of the batter into the bottom of the fluted pan. Smooth the surface with the back of a rounded tablespoon. Sprinkle a third of the chocolate nut mixture over the batter. Spoon another a quarter of the batter into the pan, spreading the batter from the center out. You should have four layers of batter and three of the chocolate/nut mixture by the time you are done.

7. Using a table knife, cut into the batter almost to the bottom of the pan. Gently fold about 8 times, rotating the pan in a complete circle. Smooth the top of the cake with the bottom of a tablespoon. Bake in the oven for 55-60 minutes or until golden brown.

8. Enjoy!

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