Sour Cream Coffee Cake

Ingredients

• 1 teaspoon baking soda 
• 3 tablespoons brown sugar dark packed
• 2 large eggs room temperature
• 0.5 teaspoon ground cinnamon 
• 1 pinch mace generous
• 1 pinch nutmeg generous freshly grated
• 0.5 teaspoon salt fine
• 1 cup cup heavy whipping cream sour
• 0.3 cup sugar 
• 1 cup sugar 
• 2 cups unbleached flour all-purpose
• 0.8 cup butter unsalted plus more for the pan, room temperature
• 1.5 teaspoons vanilla extract 
• 2 teaspoon vanilla extract 
• 0.5 cup walnuts toasted coarsely chopped

Equipment

• bowl
• frying pan
• oven
• whisk
• blender
• toothpicks
• cake form
• spatula

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. Generously brush a round 9 by 2-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside.
3. 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.
4. Add the eggs, one at a time, mixing until incorporated.
5. Mix the vanilla with the sour cream.
6. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.
7. 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.
8. Bake the coffee cake for 1 hour and about 10 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving.