Perfect Coffee Cake

I have spent most of my adult life trying to find a recipe that replicates the (discontinued) Entenmann’s Sour Cream and Chocolate Chip Nut Loaf that was as much a staple in my childhood home as milk or butter. After many, many failed missions, I showed up at my neighbor’s house and lo and behold there it was! Her grandmother had been making a version it for every Jewish holiday ever since she could remember and I asked her to share the recipe.

Soon-To-Be-World-Famous Coffee Cake

These instructions call for a 13-by-9 baking pan, but you can use a bundt pan like I did, too. (There might be a little batter left over, depending on the size of your bundt pan.)

Nut Mixture

1 cup sugar

1/2 cup coarsely chopped walnuts or pecans

1 tablespoon cinnamon

Batter:

4 eggs

1 cup sugar

1 teaspoon vanilla

1 cup butter melted

2 cups sour cream

2 cups unsifted all purpose flour

2 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

Preheat oven to 375. Grease 13-by-9 inch baking pan. Make nut mixture–in small bowl combine sugar, nuts, cinnamon; mix well. Make batter–in large bowl, with electric mixer at medium speed, beat eggs until frothy. Add sugar and vanilla, beating until smooth. Add melted butter and sour cream; beat until well combined. Sift in flour, baking powder, soda and salt; at low speed, beat until just smooth. Spread half of batter in prepared pan; sprinkle evenly with half of nut mixture. Top with remaining batter, spreading evenly, then the nut mixture. Bake 35–40 minutes or until wooden pick inserted in center comes out clean.

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