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December 26, 2021

Geoffrey celebrates his mother by re-creating her recipe for tender, moist sour cream coffee cake!
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Viola's Coffee Cake
Level: Easy
Total: 1 hr 10 min
Active: 20 min
Yield: 8 to 10 servings


Crumb Topping:

Nonstick cooking spray, for the pan
1 cup chopped walnuts
1/4 cup sugar
1 teaspoon ground cinnamon


1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste
1 cup sour cream, at room temperature, plus additional for serving
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt


For the crumb topping: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.

In a medium bowl, combine the walnuts, sugar and cinnamon. Set aside.

For the batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the butter mixture, allowing each to be fully incorporated. Add the vanilla paste and sour cream and beat until smooth.

Combine the flour, baking powder, baking soda and salt in a large bowl. Add to the batter and mix until combined.

Spread the batter in the prepared springform pan and sprinkle with the crumb topping. Bake until a cake tester inserted in the center of the cake comes out clean, about 45 minutes. Place the cake, still in the pan, on a wire rack and let cool to room temperature. Remove from the pan, then slice and serve with a dollop of sour cream if desired.

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Geoffrey Zakarian's Coffee Cake | The Kitchen | Food Network

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