Coffee Cake

We all have our holiday traditions that we can’t do without. And rightly so! Strange or fabulous, they’re uniquely us and thus perfect. The Puri household has many odd traditions, but best of them all is coffee cake.

I love coffee cake. It’s easily the best thing that came out of my now ex husband. It was his family tradition but I’ve commandeered it for myself. The way I see it, there are 2 things great things that came from Nate, the ability to leave the spray tanned baboon and this cake. This cake, calls out from the kitchen counter, saying, “Come on…one more slice….you know you want to!” And it’s true, I do want more cake.

Normally, in my house, this recipe is reserved for Thanksgiving through Christmas, but, when in Covid-land, why the hell not. We could all use some cheering up while we’re being responsible and staying indoors (fear not – the STAY IN THE HOUSE rant will come shortly), whether it be a nice cup of tulsi chai on the balcony, FaceTime with a friend, or a slice (or 6) of coffee cake.

This recipe is insanely easy! You don’t have to use a bundt pan, I do just because it rises more and has a bit of prettiness to it.

God I love cake. Clearly, you do too, so don’t forget to try these:

Coffee Cake

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Filling:

• 1 cup brown sugar

• 1 tsp cinnamon

• 1 cup coarsely chopped walnuts

• Cake:

• 3/4 cup margarine minus 1 tbsp

• 1 cup sugar

• 2 eggs

• 1 tsp vanilla

• 1 cup sour cream

• 2 cups all purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp kosher salt

Directions

• Preheat over to 350 degrees.
• In a small bowl mix brown sugar, cinnamon, and walnuts. Set aside.
• Cream margarine, sugar, and eggs in a large bowl.
• Mix in vanilla and sour cream.
• Add in flour, baking soda, baking powder, and salt.
• Grease and flour bundt pan (or spray with baking Pam).
• Pour 2/3 of the batter into bundt pan.
• Using a spatula, coat the sides and central cone with batter (about 1/2 inch above the level of the batter).
• Evenly sprinkle the brown sugar mix over the batter.
• Spoon the remaining batter on top of the filling.
• Bake till toothpick comes out clean. Approximately 40-45 minutes.

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