Sour Cream Coffee Cake

Recipe courtesy Ruth Teig
Show: My Grandmother's Ravioli Episode: Ruth Teig -- Jewish Cuisine
TOTAL TIME: 1 hr
Prep: 15 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 12 servings
LEVEL: Easy

ingredients

BATTER:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick butter
  • 1 1/4 cup sugar
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Directions

Preheat the oven to 350 degrees F. Grease a 1 1/2-quart Bundt or tube pan.

Sift the flour, baking powder, baking soda and salt into a bowl. Cream the butter in a separate bowl. Add 1 cup of sugar to the butter and gradually beat until the mixture is blended, 2 to 3 minutes.

Add the eggs to the creamed butter mixture one at a time, beating well in between additions. Beat in the dry ingredients and sour cream alternately, beginning and ending in flour. Add the vanilla.

In a separate bowl, combine the chocolate, walnuts, the remaining 1/4 cup sugar and cinnamon.

Sprinkle a third of the chocolate and nut mixture over the greased pan. Spoon in half of the cake batter. Sprinkle more of the chocolate and nut mixture over the batter, reserving some for the top. Pour the remaining batter into the pan. Smooth it out evenly and top with the remainder of the chocolate and nut mixture.

Bake for 45 minutes. Cool. Remove from the pan to a rack.

Notes

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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4

Newest Ratings and Reviews

Read all 25 reviews

  • on February 15, 2014

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    Wow! It sounded like my Great-Grandmother's cake and boy was it close! Easy to make; even for a non-baker.
    The cake came out moist and yummy. I made it yesterday and a quarter of the cake is left.
    Thanks for the great show, Mo! Thanks Grandma Ruth!

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  • on January 30, 2014

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    This is an excellent recipe. It turned out beautifully and came together so quickly and easily. The smell is INSANE and the taste is even better. It has a beautiful texture and is so moist. I will absolutely make this again. THANK YOU RUTH!!!! One caveat for others wanting to try it: I grabbed the wrong type of tube pan. The type of pan I used I have come to learn is known as a Kugelhopf Pan. It may be great for a Kugelhopf but a normal tube pan would be a better choice for Ruth's coffee cake. This type of pan does not have a flat bottom. It made it too hard to distribute the chocolate / nut topping, and also I think was too narrow at the bottom for a heavy batter like this, so it wound up taking an hour in the oven instead of 45 minutes. If Mo finds a grandma who makes Kugelhopf, I'll be golden. But I will make this outstanding coffee cake in a regular tube pan next time. And next time will be soon because this cake is crazy good. Ruth - you rule.

    people found this review Helpful.
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  • on January 01, 2014

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    Saw the show sometime ago, but always wanted to make the cake. Finally had time to make the cake and it was well worth it! Delicious! I intended to eat only one piece, but ate another.
    Yes, the batter seems a little thick, but if you spoon it in four places and then spread it out, it comes out perfectly.
    The only problem I had was with the crumb toppings falling out when I cooled and flipped it over.

    people found this review Helpful.
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