Sour Cream Coffee Cake v2

Source:	Food Network
Category:	Desserts
Prep Time:	00:30
Cook Time:	01:10

Ingredients:
  Streusel
  1/4 cup(s) sugar
  3 tbsp. packed dark brown sugar
  2 tsp. vanilla extract
  1/2 cup(s) walnuts, toasted and coarsely chopped
  Cake
  2 cup(s) unbleached all-purpose flour
  1 tsp. baking soda
  1/2 tsp. fine salt
  1 pinch freshly grated nutmeg
  1 pinch ground mace
  3/4 cup(s) unsalted butter
  1 cup(s) sugar
  2 eggs

Directions:
  1:	Make the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside. 

  2:	Preheat the oven to 350 degrees F.

  3:	Generously brush a round 9 by 2-inch deep cake pan with butter. 

  4:	In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside. 

  5:	In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. 

  6:	Add the eggs, one at a time, mixing until incorporated.

  7:	Mix the vanilla with the sour cream. 

  8:	Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined. 


  9:	Spread half the batter into the prepared pan and sprinkle with half the streusel. Spoon the remaining batter on top and spread it out with a spatula. Scatter the remaining streusel over the top of the batter. 

  10:	Bake the coffee cake for 1 hour and about 10 minutes, or until golden brown and a tooth pick inserted into the center of the cake comes out clean. 

  11:	Cool on a rack for 10 to 15 minutes before serving.