When I was younger and my mom did all the baking in the house, it was always such a treat whenever she made her sour cream coffee cake (my grandma’s recipe).  You would smell the baking cake with cinnamon and a toasted nutty aroma.

It certainly is something that will make you jump out of your bed in the morning!

I decided to try something new and bake it in a tube pan…er…but found out later it was actually one of my grandma’s old jello molds. It was actually kind of a funny accident but only because, thankfully, it was oven-safe! I made one larger-mediumish cake and then one smaller cake. But this recipe would fit one regular, large tube pan.

Cakes in bundt form are just more exciting than the classic ‘ol rectangular coffee cake, am I right?? Enjoy the layered goodness in this coffee cake because, trust me, it is worth savoring.

Sour Cream Bundt Coffee Cake

(Makes 1 large bundt cake)

1 cup white sugar

1 cup (2 sticks) unsalted butter

3 eggs

1 cup whole wheat flour

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 cup sour cream

FOR TOPPING:

1 cup chopped walnuts

3/4 cup white sugar

2 teaspoons ground cinnamon

1. Preheat oven to 350˚ F and spray a large tube or bundt pan with cooking spray, set aside.
2. In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Mix in eggs and vanilla extract. Slowly add in flours, baking powder, baking soda, and salt. Beat in sour cream just until combined, be sure to scrape down the sides for everything to be completely incorporated.
3. In a small, separate bowl, combine chopped walnut, 3/4 cup sugar, and ground cinnamon with a fork or whisk until evenly combined.
4. Pour half the batter into the bottom of the prepared pan, then half the topping mixture, then the remaining batter, finish with the remaining topping mixture. Bake in preheated oven for 40-45 minutes, or until toothpick inserted in the center comes out clean. Let cool on wire rack for about 20 minutes, then use a knife to loosen the cake around the edges, invert onto cooling rack and allow the cake to cool completely. Enjoy! When not eating, cover with plastic wrap or in sealed container to avoid dryness.

Random Fact of the Day: There are more than 50,000 earthquakes throughout the world every year!

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