Sour Cream Coffee Cake

This recipe is based on one provided by Hedy Goldsmith, a master baker with interesting approaches to the kitchen.

I love coffee cakes.  They can be frozen, ready to be "pulled out" at the stroke of the doorbell.  This recipe is  straightforward and easy to make.

To serve 12.


Ingredients
for the streusel
3/4  cup brown sugar
3/4  cup chopped walnuts
5     oz bittersweet chocolate, chopped into 1/2-inch pieces
4     tsp ground cinnamon
1     tbsp finely ground espresso beans

for the cake
2 1/4 cup all-purpose flour
1 1/2 tsp baking powder
1/4    tsp baking soda
3/4    tsp kosher salt
1/2    cup butter, at room temperature
1       cup granulated sugar
2       extra large eggs, at room temperature
1 1/2 tsp vanilla extract
1       cup sour cream, at room temperature

Directions:
Streusel: combine the brown sugar, walnuts, chocolate, cinnamon and ground espresso in a small bowl and stir well until blended.

Cake: position the oven rack in the middle of the oven and preheat to 325 degrees.  Line the bottom and sides of a 10 cup loaf pan with foil and grease it lightly with Pam.  The foil will really help to take the cake out of the pan, so make sure it overlaps the sides of the pan.

Sift the flour, baking powder, baking soda and salt together.

Using an electric mixer, fitted with the paddle attachment, beat the butter on medium speed for about three minutes, until soft and smooth.  Add the granulated sugar and beat on medium-high speed for five minutes, until light and fluffy.  Scrape down the sides of the bowl.  Add the eggs, one at a time, and beat until well blended.  Add the vanilla and mix until combined.  Add half of the flour mixture and beat on low speed until just combined.  Add the sour cream and mix until blended, about one minute.  Do not overmix.

Scrape half of the batter into the prepared pan and spread it evenly.  Distribute half of the streusel mixture over the batter.  Spoon the remaining batter evenly over the streusel and spread evenly.  Scatter the remaining streusel evenly over the top.

Bake for 65-70 minutes (15 minutes less if using convection oven) until the topping is browned and a toothpick inserted in the center of the cake comes out clean.

Transfer the pan to a wire rack and let cool for 20 minutes.  Lift the cake and the foil liner from the pan, peel away the foil, and return the cake to the rack to cool completely.  Cut into one-inch slices with a serrated knife.