Sour cream coffee cake

So, this cake was supposed to be more a BBQ. A BBQ that I never attended, a BBQ that I made potato salad, juice, and a cake for. Why I didn't attend, I'm not sure - these things happen. You know those times when you just don't feel like doing anything or going anywhere? I had one of those. It was nothing to do with the company, or the weather, or my inability to choose something to wear. I had no reason not to go, except sometimes I'm slack.

So, I felt a bit bad about not going. Rather than sulking about my own inaction, I decided to have a piece of cake.

After my slice of cake I felt better. Why? Because this cake is amazing, it's so delicious that it makes you wonder how something can possibly be so delicious. it's one of those things that makes you stop and think how damn amazing it is that a few simple ingredients can be combined to create a myriad of different things. Or maybe that was just my weird mood talking. Either way, it's a fascinating world.

It's not secret that delicious things make me happy, and making me happy is what this cake did exceptionally well that day. It's definitely going to be promoted to 'one of my favourites' status. The texture is spot on and the contrast between the nuts and the cake crumb making for a fun eating experience.

You should definitely add this too your repertoire.

Next time I'll share (and take better pictures!), I promise.

Sour cream coffee cake

(from The Modern Baker by Nick Malgieri)
makes one 25cm (10 inch) tube cake

For the filling

1/3 cup light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon freshly ground nutmeg
100g (4 oz) walnut pieces, coarsely chopped

For the batter

2 cups all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
140g (5oz) butter
2 large eggs, at room temperature
2 large egg yolks
225g (8 oz) sour cream

Set a rack in the lower third of the oven and preheat to 160°C (325°F), grease a 25cm (10 in) tube pan and set aside.

For the filling, combine the sugar, cinnamon, nutmeg, and walnuts in a small bowl and set aside.

For the cake batter, combine the flour, sugar, baking powder, and baking soda in the bowl of an electric mixer. Stir well, by hand, to mix. Add the butter, then beat at a low speed until the mixture is a smooth heavy paste, 1 to 2 minutes. If you find your mixture is too crumbly add a tablespoon or two of water.

In a separate bowl, whisk the eggs, egg yolks and sour cream until well combined. Increase the speed of the mixer to medium and beat 1/3 of the egg mixture into the butter and flour. Beat for 1 minute.

Stop, scrape down the bowl, and then beat in another half of the egg mixture. Beat for 2 minutes. Repeat with the last of the egg mixture.

Remove the bowl from the mixer and, using rubber spatula, give the batter a final mix to ensure everything is combined.

Scrape half the batter into the prepared tin and smooth the top. Scatter the nut and sugar.

mixture over the top. Scrape the remaining batter over the sugar and nut mixture and smooth the top.

Bake the cake until it is well risen and firm, and a tooth pick inserted next to the central tube comes out clean, about 1 hour.

Remove the cake from the oven and cool in the tin for 5 minutes. Invert a rack over the tin and turn the cake out. Cool the cake completely before slicing.