Breads
Chocolate Nut Sour-Cream Coffee Cake
Ingredients
- ⅔ cup walnuts, finely chopped
- 3 tbsp cocoa
- ½ tsp ground cinnamon
- 1/3 cup for the nut filling, plus 1 1/2 cups for the batter sugar
- ¾ cup butter or margarine (1 1/2 sticks), softened
- 3 cup all-purpose flour
- 1½ cup sour cream
- 1½ tsp baking soda
- 1½ tsp baking powder
- 2 tsp vanilla extract
- grated peel of 1 orange
- 3 eggs
- confectioners' sugar (optional)
Method
- Preheat and prep: Heat your oven to 350°F (175°C). Grease and flour a standard bundt or tube pan.
- Make the filling: In a small bowl, mix the finely chopped walnuts, cocoa powder, ground cinnamon, and 1/3 cup of sugar together. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and 1 1/2 cups sugar together until light and fluffy.
- Add wet ingredients: Beat in the eggs one at a time, then mix in the vanilla extract and grated orange peel.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and baking soda.
- Alternate wet and dry: Add the flour mixture to the butter mixture alternately with the sour cream, mixing just until smooth after each addition.
- Layer the cake: Spoon half of the batter into your prepared pan. Sprinkle the chocolate-walnut filling evenly over the batter. Cover with the remaining batter.
- Bake: Bake for about 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Dust with confectioners' sugar if desired.
Notes
The bottom of the original clipping was cut off in the scan; the full method and the batter sugar amount (1 1/2 cups) were clarified from the original recipe.
Original card
The recipe above was transcribed from this scan of Vera’s original card.