A delicious, moist coffee cake from Eastern Europe. It's been in the family for generations and is everyone's favorite when Aunt Martha or Mama makes it.

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Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
2 hrs
total:
3 hrs 5 mins
Servings:
12
Yield:
1 9x5-inch loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a bowl.

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  • Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated.

  • Mix walnuts, 3/4 cup of sugar, cinnamon, and nutmeg in a bowl. Fold half of the walnut mixture into the batter; mixing just enough to evenly combine. Pour the batter into the prepared pan, then sprinkle the remaining walnut mixture on top.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

520 calories; protein 7.1g 14% DV; carbohydrates 64.3g 21% DV; fat 27.3g 42% DV; cholesterol 95.6mg 32% DV; sodium 283.1mg 11% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/23/2010
I don't know Aunt Martha but if I did I would constantly be inviting myself for dessert!!!! Wonderful cake and I feel that the sour cream is what makes it stand out. Thank you Aunt Martha....... Read More
(8)

Most helpful critical review

Rating: 3 stars
12/08/2010
I am not sure what I did wrong but I had way too much batter and instead of going with my gut feeling I went ahead and but it in the oven. It started spilling over and now its all over my oven. The batter tasted great while I was making it. Read More
(6)
6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/23/2010
I don't know Aunt Martha but if I did I would constantly be inviting myself for dessert!!!! Wonderful cake and I feel that the sour cream is what makes it stand out. Thank you Aunt Martha....... Read More
(8)
Rating: 5 stars
06/28/2010
Something tells me I'm about to gain weight and I blame Aunt Martha!;) I made this coffee cake two days ago - and it's gone. I substituted brown sugar for the sugar in the walnut mixture (and used almonds because that's what I had). I also used whole wheat pastry flourr and put the sugar/nut mixture in the middle which made a delicious ooey gooey ribbon in the cake. Then I topped it with a glaze made of powdered sugar milk and a little almond extract. The sour cream is what really makes it awesome. i will absolutely make this again. Thanks! Read More
(7)
Rating: 3 stars
12/07/2010
I am not sure what I did wrong but I had way too much batter and instead of going with my gut feeling I went ahead and but it in the oven. It started spilling over and now its all over my oven. The batter tasted great while I was making it. Read More
(6)
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Rating: 3 stars
05/21/2013
Three stars is being generous. I looked at the amount of batter and immediately knew it would not fit into a 9"x5" loaf pan. I chose to use a 9"x9" baking dish and it still was too much batter. The coffee cake had a pleasing flavour but I found the coffee cake was too dry. Read More
(1)
Rating: 3 stars
04/14/2011
I too had a problem with the batter running over into the oven and I had to bake it an additional 25 minutes which resulted in the nuts on top burning. I think next time I will bake in an 8 inch square pan and eliminate the extra sugar in the batter as it was a tad too sweet but will add the chopped nuts. Half the sugar in the nuts for the topping. My husband very much enjoyed the flavor of the cake. Read More
(1)
Rating: 1 stars
05/08/2013
2 stars Read More
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