Williams Sonoma Cinnamon-Walnut Coffee Cake

My little dude loves coffee cake. So much in fact that it is in his top 3 fave foods! Today was a rainy summer day {odd cause it was 100 degrees 3 days ago!} so we took advantage of the rain and stayed indoors and made this yummy coffee cake. Of course we had it for desert since we didn’t make it until late this afternoon. I found this adaption over at The Food Librarian. I think it will make a delicious breakfast with some iced coffee in the morning. Mmmm, mmm!


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Williams Sonoma Cinnamon-Walnut Coffee Cake
For the filling and topping:
1 cup finely chopped walnuts
1/3 cup granulated sugar
2 tsp. ground cinnamon

For the cake:
2 3/4 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 eggs
2 cups granulated sugar
1 cup canola or corn oil
2 tsp. vanilla extract
1 cup sour cream

Preheat an oven to 350°F. Oil a 9 1/2- or 10-inch tube pan with sides at least 3 3/4 inches high. Prep the pan by spraying it with Pam with Flour or oil the bottom of the pan.

Filling and topping: In a bowl, stir together the walnuts, granulated sugar and cinnamon. Set aside.

Cake: In a bowl, sift together the flour, baking powder, baking soda and salt. Set aside.

In an electric mixer with paddle, combine the eggs and granulated sugar. Beat on medium speed until the mixture is light in color and fluffy, about 2 minutes. Slowly (very slowly) add the oil and vanilla and beat on low speed. Add the flour mixture and beat on low speed until just incorporated. Mix in the sour cream just until no white streaks remain.

Pour about two-thirds of the batter into the prepared pan and smooth top. Set aside 1/4 cup of the walnut-cinnamon mixture to use as a topping. Sprinkle the remaining mixture evenly over the batter. Insert a small knife about halfway into the batter and gently move it through the walnut-cinnamon filling to create a swirled effect. Pour the remaining batter evenly over the filling and smooth the top with the spatula. The batter will not cover the filling completely. Sprinkle evenly with the reserved topping.

Bake until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Transfer to a wire rack and let the cake cool in the pan for 15 minutes. Run a thin knife around the sides and center tube of the pan to loosen the cake sides. Invert to remove and reinvert so it cools on a wire rack. Sprinkle with powdered sugar (optional).

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