City School Sour Cream Coffee Cake

Recipe Ingredients

		Topping
1/4 cup	15g / 0.5oz	Flour
3/4 cup	120g / 4.2oz	Brown sugar
1/4 teaspoon	1.3ml	Salt
1 cup	146g / 5.1oz	Chopped walnuts
1/4 cup	49g / 1.7oz	Butter
		Cake
1 1/2 cups	93g / 3.3oz	Cake flour
1/2 cup	31g / 1.1oz	All-purpose flour - plus more
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Baking powder
1/2 cup	99g / 3.5oz	Room temperature butter - plus more
1 cup	198g / 7oz	Sugar
1		Egg - slightly beaten
1 teaspoon	5ml	Vanilla extract
1 cup	237ml	Sour cream

Recipe Instructions

Mix together flour, sugar, salt and walnuts. Add butter in small pieces. Rub in by hand until mixture is crumbly. Be careful not to over-mix.

Heat the oven to 350 degrees. Butter and flour a 10-inch tube pan.

All ingredients should be at room temperature. Mix together cake and all-purpose flours, baking soda and baking powder in large bowl.

In separate bowl, cream together butter with sugar by beating mixture until fluffy and light. Add egg and vanilla and mix well. Add half flour mixture, mixing just until flour is blended. Blend in sour cream, then remaining flour mixture.

Spread half batter lightly into 10-inch tube pan. Sprinkle with half Topping and spread with remaining batter. Sprinkle with remaining Topping. Bake at 350 degrees 40 to 45 minutes.

This recipe yields 8 to 10 servings.

Each of 10 servings contains about: 415 calories; 253 mg sodium; 58 mg cholesterol; 22 grams fat; 52 grams carbohydrates; 5 grams protein; 0.61 gram fiber.

Source:
The Los Angeles Times, 04-03-2002

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