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Coffee Cake: Preheat
your oven to
350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or
spray with a non stick vegetable spray) a 9-inch (23 cm) spring form pan. Line the bottom of
the pan with
a circle of parchment paper.
Crumb
Topping: Place
the nuts on a baking sheet and bake for 8 - 10 minutes or
until fragrant and lightly browned.
Let cool and then coarsely chop.
Then, in a small
bowl, stir together the chopped nuts, sugar, chocolate chips, ground cinnamon
and flour. Set aside.
Coffee Cake: In a separate bowl, whisk
together the flour, baking powder, baking soda, and salt.
In the bowl of
your electric stand mixer, fitted with the paddle attachment
(or with a hand mixer), beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (about 3 minutes). Add the eggs,
one at a time, beating well after each addition. Scrape down the sides and
bottom of
the bowl as needed. Beat in the vanilla extract. With the mixer on low
speed, add the flour mixture (in three additions) and sour cream
(in two additions) alternately, starting and ending with the flour. Mix
only until combined.
Spoon half of the batter
(400 grams) into the prepared pan, smoothing the top with an offset spatula or back of a
spoon. Evenly sprinkle about
half of the crumb topping (100 grams) on top of the batter. Cover with the remaining
batter and then sprinkle with the remaining crumb topping. Bake for about 40
- 50 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Remove from the oven and
place on a wire rack. Let cool for
about 10 minutes before releasing the sides of the pan.
Serve warm
or at room temperature. The cake can be covered and stored at room temperature
for about 2 to 3 days, or it can be frozen for one month.
Makes one - 9 inch
(23 cm) cake.
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