Coffee Cake

SOUR CREAM COFFEE CAKE

This satisfying, old-fashioned cake has a
delicious ripple of brown sugar and walnuts
running through it.

• 1 cup firmly packed golden brown sugar
• 1 cup chopped walnuts
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter,
  room temperature
  
• 1 1/2 cups sugar
• 3 large eggs
• 1 cup sour cream
• 1 1/2 teaspoons vanilla extract

Preheat oven to 350°F. Grease 10-inch (12-cup)
tube pan; dust with flour, tapping out excess.
Mix first 3 ingredients in small bowl; set
aside.
Sift flour, baking powder and baking soda into
medium bowl. Using electric mixer, beat butter
and 1 1/2 cups sugar in large bowl until fluffy.
Add eggs 1 at a time, beating just until
combined after each addition. Mix in sour cream
and vanilla. Add flour mixture and stir until
blended. Spoon half of batter into prepared pan.
Sprinkle half of brown sugar mixture over and
swirl gently into batter, using small knife.
Spoon remaining batter over. Sprinkle remaining
brown sugar mixture over.
Bake cake until tester inserted near center comes
out clean, about 1 hour. Cool cake in pan 10
minutes. Cut around pan sides to loosen cake.
Turn out cake onto rack and cool completely.
(Can be prepared 1 day ahead. Wrap and store at
room temperature.)

Serves 12.

STREUSEL COFFEE CAKE

• 1/2 cup firmly packed brown sugar
• 1/2 cup rolled oats
• 2 teaspoons cinnamon
• 1/4 cup (1/2 stick) chilled butter
• 3 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon nutmeg
• 3/4 cup (1 1/2 sticks) unsalted
  butter, room temperature
  
• 1 1/3 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 1/2 cups plain yogurt
• 1 medium apple, peeled, cored, chopped

Preheat oven to 350°F. Grease two 9x5x3-inch
loaf pans. Combine first 3 ingredients in small
bowl. Cut in 1/4 cup chilled butter using
fingers or pastry blender until mixture
resembles coarse meal. Set streusel mixture
aside.
Sift flour, baking powder, baking soda and nutmeg
into large bowl. Using electronic mixer, cream
3/4 cup butter and 1 1/3 cups sugar together in
another large bowl until fluffy. Add eggs 1 at a
time, beating well after each addition. Mix in
vanilla. Fold in dry ingredients alternately with
plain yogurt, beginning and ending with dry
ingredients. Pour about 1 1/2 cups batter into
bottom of each prepared pan. Sprinkle 1/3 cup
streusel over each. Sprinkle 1/4 of apple over
each. Divide remaining batter, streusel and apple
between pans, beginning with batter. Run small
sharp knife through batter to create swirl. Bake
until golden brown and toothpick inserted into
centers comes out clean, about 55 minutes. Cool
on rack. Serve warm or at room temperature.

Makes 2.