Sour Cream Nut Cake

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 160°C (325°F). Thoroughly grease and flour a 12-cup bundt pan or a 10-inch tube pan.

   Ca. 5 min.

   Kokkens note: Using a baking spray that contains flour makes preparing the pan quick and easy.

2. 2

   Spread the chopped walnuts on a small baking sheet and toast in the preheating oven for 5-7 minutes until fragrant.

   Ca. 7 min.

   Kokkens note: Toasting the nuts brings out their flavor, but watch them carefully to prevent burning.

3. 3

   In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

   Ca. 2 min.

4. 4

   In a large bowl using a stand mixer or hand mixer, beat the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.

   Ca. 5 min.

   Kokkens note: This step incorporates air into the batter, which is essential for a light texture.

5. 5

   Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

   Ca. 3 min.

   Kokkens note: Ensuring each egg is fully incorporated before adding the next creates a stable emulsion.

6. 6

   Beat in the vanilla extract until just combined.

   Ca. 1 min.

7. 7

   With the mixer on low speed, add the flour mixture in three parts, alternating with the sour cream in two parts, beginning and ending with the flour mixture.

   Ca. 3 min.

   Kokkens note: Mix only until the last streaks of flour disappear to avoid overmixing, which can make the cake tough.

8. 8

   Using a spatula, gently fold the toasted walnuts into the batter.

   Ca. 1 min.

9. 9

   Pour the batter evenly into the prepared pan and smooth the top with the spatula.

   Ca. 2 min.

10. 10

    Bake for 70-75 minutes, or until a long wooden skewer inserted into the center of the cake comes out clean.

    Ca. 1 t. 15 min.

    Kokkens note: Cake baking times can vary, so start checking for doneness at the 65-minute mark.

11. 11

    Place the pan on a wire rack and let the cake cool in the pan for 15 minutes.

    Ca. 15 min.

    Kokkens note: This cooling period helps the cake firm up so it won't break when you invert it.

12. 12

    Carefully invert the cake onto the wire rack, lift off the pan, and let it cool completely before slicing and serving.

    Ca. 45 min.