Cinnamon-Walnut Coffee Cake
Canola or corn oil for pan
For the filling and topping:
1 cup finely chopped walnuts
1/3 cup granulated sugar
2 tsp. ground cinnamon
For the cake:
2 3/4 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups granulated sugar
1 cup canola or corn oil
2 tsp. vanilla extract
1 cup sour cream
Confectioners’ sugar for dusting (optional)
For the caramel glaze (optional):
4 Tbs. (1/2 stick) unsalted butter
1/2 cup firmly packed dark brown sugar
1/8 tsp. salt
2 Tbs. corn syrup
1/3 cup heavy cream
1/2 tsp. vanilla extract
Preheat an oven to
350°F. Oil a 9 1/2- or 10-inch tube pan with sides at least 3 3/4 inches high. Line the bottom with parchment paper and oil the paper.
To make the filling and topping, in a bowl, stir together the walnuts, granulated sugar and cinnamon. Set aside.
To make the cake, in a bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
To make the batter by hand, in a large bowl, whisk together the eggs
and granulated sugar until the mixture is light in color and fluffy,
about 2 minutes. Slowly whisk in the oil and vanilla. Add the flour
mixture and mix with a rubber spatula until just incorporated. Mix in
the sour cream just until no white streaks remain.
To make the batter with an electric mixer, in a large bowl, combine the eggs and
granulated sugar. Beat on medium speed until the mixture is light in
color and fluffy, about 2 minutes. Slowly add the oil and vanilla and
beat on low speed. Add the flour mixture and beat on low speed until
just incorporated. Mix in the sour cream just until no white streaks
Pour about two-thirds of the batter into the prepared
pan and smooth the top with the spatula. Set aside 1/4 cup of the
walnut-cinnamon mixture to use as a topping. Sprinkle the remaining
mixture evenly over the batter. Insert a small knife about halfway into
the batter and gently move it through the walnut-cinnamon filling to
create a swirled effect. Pour the remaining batter evenly over the
filling and smooth the top with the spatula. The batter will not cover
the filling completely. Sprinkle evenly with the reserved topping.
Bake until a toothpick inserted into the center of the cake comes out
clean, about 55 minutes. Transfer to a wire rack and let the cake cool
in the pan for 15 minutes. Run a thin knife around the sides and center
tube of the pan to loosen the cake sides. Invert a wire rack on top of
the pan and invert both the rack and the pan. Lift off the pan. Remove
and discard the parchment. Turn the cake right side up and let cool
completely on the rack.
Meanwhile, make the caramel glaze: In a large, heavy saucepan over low heat, melt the butter with the brown
sugar, salt and corn syrup. Cook, stirring, until the sugar dissolves.
Increase the heat to medium and bring the mixture to a boil, stirring
frequently. Remove from the heat and stir in the cream and vanilla. Be
careful, as the mixture may bubble up. Use immediately, or let cool,
cover and refrigerate for up to 5 days. Warm over low heat before using.
Using a fine-mesh sieve, dust the cooled cake with
confectioners’ sugar or drizzle each slice with caramel glaze. The cake
can be covered with plastic wrap and stored at room temperature for up
to 3 days. Serves 12.