Sour Cream Coffee Cake from Perfect Cakes by Nick Malgieri

Sour Cream Coffee Cake - made September 28, 2023 from Perfect Cakes by Nick Malgieri

Cake

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 pound (2 sticks or 16 tablespoons) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
One 8-ounce container sour cream

Topping
1 cup (about 4 ounces) walnuts or pecans, lightly toasted, coarsely chopped
1/4 cup granulated sugar
2 teaspoons ground cinnamon

Glaze (optional)

1 cup powdered sugar

2-3 tablespoons milk or enough to desired consistency

1. Preheat oven to 350 degrees. Line a 9 x 9-inch baking pan with foil and lightly spray with nonstick cooking spray.
2. Stir together the flour, baking powder and baking soda in a bowl; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until soft and light, about 5 minutes. Beat in the eggs, one at a time, beating until smooth after each addition.
4. On low speed, beat in one-third of the flour mixture, followed by half the sour cream. Stop the mixer and scrape down the sides of the bowl. Beat in another third of the flour mixture then the remaining sour cream. Stop and scrape down the sides of the bowl again. Beat in the remaining flour mixture until just combined. Do not overmix.
5. Make the topping: in a separate bowl, stir together the ingredients until evenly mixed.
6. Scrape half the batter into the prepared pan and sprinkle with half the topping. Cover with the remaining batter and smooth the top. Sprinkle with the remaining topping.
7. Bake for 50-55 minutes or until the cake is risen and deep gold and a toothpick inserted near the center comes out clean or a few moist crumbs.
8. Cool in the pan on a rack for 30 minutes then invert onto a plate and lift off the pan. Invert the cake onto a rack to cool completely.
9. Optional glaze: in a small bowl, whisk together powdered sugar and enough milk to achieve desired consistency (add 1 tablespoon at a time). Drizzle over cooled cake.

I have been meaning to try this recipe forever. And by forever I mean, back in my 20s when I worked for a public utility company, the only perk I clearly remember is when we had staff meetings, we'd get this coffee cake ordered in. It was amazing. I always wanted to find a copycat recipe for it so off and on (mostly off) through the years, I'd try out various coffee cake recipes in the hopes of trying to replicate it. 

I don't particularly love nuts in my baked goods but on top as part of the topping is okay. This one incorporated half the topping into the cake itself so that may be why I didn't prioritize trying it sooner until I had the baking meetup at my house last month and could share it with the others plus donate it to Reno Initiative.

The original recipe didn't call for glaze but I glazed it anyway just for a nicer look. During the meetup itself, I was trying out other desserts so I didn't get to this one. Instead, I reserved a piece for me to try the next day and gave the rest away.

After trying the taste test piece the next morning, I'm only sorry I hadn't tried this recipe sooner. It was excellent, both in flavor and texture. It actually does come close to the coffee cake of days gone by from my first job out of college. I didn't even mind the nut filling in the middle. Although I will probably skip that next time, make half the topping mixture and only use it for the topping.

Still, this was pretty good, especially the cake part. This is perfect to serve at a brunch or afternoon tea party. It may look a little humble but don't let that fool you; this is a great cake.