High-Altitude Sour Cream Streusel Coffee Cake
- 30m Prep Time
- 50m Cook Time
- 1h Ready In
One 9- or 9 ½-inch Bundt cake This rich moist cake, layered with crunchy cinnamon-nut crumbs is wonderfully satisfying. It’s everyone’s favorite at a brunch or picnic and tastes even better the day after it is baked. Please read About High-Altitude Cake Baking and About Butter Cakes. This recipe is designed for baking at 5,000 feet. If baking at 7,000 feet, reduce the oven temperature to 350°F. Add 2 ½ tablespoons (40g) milk or buttermilk. Bake for 50 to 55 minutes. If baking at 10,000 feet, reduce the oven temperature to 350°F. Add 3 tablespoons (25g) flour, 1 tablespoon (10g) sugar, and 2 tablespoons plus 1 teaspoon (35g) milk or buttermilk. Bake for 55 to 58 minutes. Have all ingredients at room temperature, about 70°F. Preheat the oven to 375°F. Liberally grease and flour a 9- to 9 ½-inch Bundt pan.
Ingredients
- ¾ cup chopped toasted walnuts
- ⅓ cup (65g) sugar
- ¾ teaspoon ground cinnamon
- 3 cups sifted (360g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ cups (250g) sugar
- 1 ½ sticks (6 oz or 170g) unsalted butter, softened
- 2 teaspoons vanilla
- 5 large eggs
- 1 ½ cups (360g) sour cream
- 3 tablespoons (45g) milk or buttermilk
- ¼ cup chopped toasted walnuts
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ¾ cup chopped toasted walnuts
- ⅓ cup (65g) sugar
- ¾ teaspoon ground cinnamon
- 3 cups sifted (360g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ cups (250g) sugar
- 1 ½ sticks (6 oz or 170g) unsalted butter, softened
- 2 teaspoons vanilla
- 5 large eggs
- 1 ½ cups (360g) sour cream
- 3 tablespoons (45g) milk or buttermilk
- ¼ cup chopped toasted walnuts
Let's Cook
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Step 1.
Combine in a small bowl: ¾ cup chopped toasted walnuts; ⅓ cup (65g) sugar; ¾ teaspoon ground cinnamon
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Step 2.
Whisk together thoroughly in a medium bowl: 3 cups sifted (360g) all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; ½ teaspoon baking soda
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Step 3.
Beat in a large bowl, or in a stand mixer with the paddle attachment, until well blended: 1 ¼ cups (250g) sugar; 1 ½ sticks (6 oz or 170g) unsalted butter, softened; 2 teaspoons vanilla
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Step 4.
Scrape down the sides of the bowl and the beaters and beat for 1 minute. Add 2 at a time, beating well after each addition: 5 large eggs
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Step 5.
Scrape down the bowl and beat in: 1 ½ cups (360g) sour cream; 3 tablespoons (45g) milk or buttermilk
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Step 6.
On low speed, gradually add the flour mixture. Scrape down the bowl and beat just until smooth, thick, and creamy; don’t overbeat. Sprinkle over the bottom of the prepared baking pan: ¼ cup chopped toasted walnuts
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Step 7.
Spoon about 2 cups batter over the nuts, covering them completely. Sprinkle on about half the cinnamon-nut crumbs, taking care not to spread them quite to the pan edges. Top with about 2 more cups of batter, add the remaining crumbs, and top with the remaining batter. Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
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Step 8.
Let cool in the pan on a rack for about 25 minutes, or until the pan feels comfortable to touch. Unmold and cool completely.