Sour Cream Nut Cake
A classic, dense coffee cake with a wonderfully moist and tender crumb thanks to the addition of sour cream. Toasted nuts are folded into the rich, buttery batter for a delightful crunch in every bite.
An original recipe by Forkin
- Total time
- 2 hr 40 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 521 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 2.5 cupall-purpose flour
- 1 tspbaking powder
- 0.5 tspbaking soda
- 0.5 tspsalt
- 1 cupunsalted butter, softened to room temperature
- 2 cupgranulated sugar
- 4 pcslarge egg, at room temperature
- 2 tspvanilla extract
- 1 cupfull-fat sour cream, at room temperature
- 1.5 cupwalnut, chopped
Equipment
12-cup bundt pan · spatula · wire rack · baking sheet · mixing bowl · whisk · oven · stand mixer
The method
Step by step
- 1
Preheat your oven to 160°C (325°F). Thoroughly grease and flour a 12-cup bundt pan or a 10-inch tube pan.
About 5 min
Cook’s note: Using a baking spray that contains flour makes preparing the pan quick and easy.
- 2
Spread the chopped walnuts on a small baking sheet and toast in the preheating oven for 5-7 minutes until fragrant.
About 7 min
Cook’s note: Toasting the nuts brings out their flavor, but watch them carefully to prevent burning.
- 3
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
About 2 min
- 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.
About 5 min
Cook’s note: This step incorporates air into the batter, which is essential for a light texture.
- 5
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
About 3 min
Cook’s note: Ensuring each egg is fully incorporated before adding the next creates a stable emulsion.
- 6
Beat in the vanilla extract until just combined.
About 1 min
- 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.
About 3 min
Cook’s note: Mix only until the last streaks of flour disappear to avoid overmixing, which can make the cake tough.
- 8
Using a spatula, gently fold the toasted walnuts into the batter.
About 1 min
- 9
Pour the batter evenly into the prepared pan and smooth the top with the spatula.
About 2 min
- 10
Bake for 70-75 minutes, or until a long wooden skewer inserted into the center of the cake comes out clean.
About 1 hr 15 min
Cook’s note: Cake baking times can vary, so start checking for doneness at the 65-minute mark.
- 11
Place the pan on a wire rack and let the cake cool in the pan for 15 minutes.
About 15 min
Cook’s note: This cooling period helps the cake firm up so it won't break when you invert it.
- 12
Carefully invert the cake onto the wire rack, lift off the pan, and let it cool completely before slicing and serving.
About 45 min
Per serving
Nutrition
- Calories
- 521.4kcal
- Protein
- 7.6g
- Carbs
- 55.7g
- Fat
- 31g
- Fibre
- 1.7g
- Sugar
- 34.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature.
Best served at room temperature; let slices come to room temp if stored in the fridge.