Coffee Cake

The filling used here is also available as a standalone recipe: Walnut-Raisin Filling (Coffee Cake).

Ingredients

filling

• 3/4 cup (180 ml) dark brown sugar
• 1 Tablespoon (15 ml) cinnamon
• 1 Tablespoon (15 ml) cocoa
• 3 Tablespoons (45 ml) raisins processed fine
• 1 cup (240 ml) toasted walnuts, processed to a fine flour

cake

• 3 cups (720 ml) all-purpose flour
• 1 1/2 teaspoons (7.5 ml) baking powder
• 1 1/2 teaspoons (7.5 ml) baking soda
• 1/2 teaspoon (2.5 ml) salt
• 3/4 cup (180 ml) unsalted butter, room temperature
• 2 teaspoons (10 ml) vanilla
• 1 1/2 cups (360 ml) granulated sugar
• 3 large eggs, room temp.
• 2 cups (480 ml) sour cream, room temperature

Method

1. Preheat the oven to 350 degrees F (175°C).
2. Butter a 10-inch (25 cm) Bundt pan and set it aside.
3. To make the filling, combine the brown sugar, cinnamon, and cocoa in a small bowl and mix thoroughly. Stir in the ground nuts and raisins, then set aside.
4. To make the batter, sift the flour, baking soda, baking powder, and salt into a large bowl.
5. Cream the butter in the bowl of an electric stand mixer fitted with a paddle attachment.
6. Add the vanilla and sugar, and beat on medium speed for a minute or two.
7. Add the eggs one at a time, beating each until just incorporated.
8. Scrape down the sides of the bowl as necessary to keep the mixture smooth. Beat at high speed until the mixture is light and creamy, about 1 minute.
9. Turn the mixer to low speed. Add the dry ingredients in three additions and the sour cream in two additions, beating only until smooth after each addition.
10. Spread a thin layer of batter in the bottom of the prepared pan and smooth it all around. Top with 1/3 of the nut mixture.
11. Repeat until you have 4 layers of batter in the pan, smoothing each together. The top layer will be batter.
12. Bake for 50-55 minutes, or until a cake tester inserted in the center of the cake comes out clean.
13. Remove from the oven and cool for 5 minutes, then turn out and reinvert on a rack.