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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5

Newest Ratings and Reviews

Read all 26 reviews

  • on July 17, 2014

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    My family and I love this cake. It is easy to make, moist and flavorful. I thought I would not like the chocolate chunks in it, but they actually work really well. I also love how the sugar-cinnamon-nut mixture caramelizes, creating a pleasant slightly crunchy affect which compliments the soft cake.

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  • on July 02, 2014

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    I adore "My Grandmother's Ravioli," and this recipe is the epitome of why. Ruth has such an amazing attitude, and so much to teach. This coffee cake is as miraculous as she says. It's very easy to make, and absolutely delicious. It's a very special recipe and will become a tradition in my household, for sure. The batter does turn out much thicker than it looked on television, which concerned me, but if you spoon it into the pan in dollops, and then take your time and gently spread it out evenly with a flexible spatula, it works, and the cake is so incredibly moist and tender. I used the Nestle Toll House semisweet chocolate chunks for the chocolate "camel poop" she talks about, and it was perfect. And on top of all that, the SMELL is nothing short of HEAVENLY. There's a moment early on in the baking where the scent wafts from the oven and hits you, and I swear it's the best smell my home has ever known!!!

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  • 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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