SOUR CREAM COFFEECAKE
2 cups all-purpose flour plus additional for dusting pan
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup walnuts (3 1/2 oz), toasted
3 teaspoons cinnamon
1 1/4 cups sugar
3/4 cup unsalted butter, softened, plus 2 tablespoons melted
2 large eggs at room temperature for 30 minutes
1 cup sour cream
1 teaspoon vanilla
Preheat oven to 350°F. Generously butter bundt pan (with melted butter) and dust with flour, knocking out excess.
Whisk together flour, baking soda, salt, and baking powder in a bowl.
Pulse walnuts, cinnamon, 1/4 cup sugar, and a pinch of salt in a food processor until nuts are chopped, add melted butter and pulse once to combine.
Beat together butter and remaining cup sugar in a large bowl with an electric mixer at high speed until pale and fluffy, reduce speed to medium and add eggs 1 at a time, beating well after each addition, then beat in sour cream and vanilla until smooth and fluffy. Reduce speed to low and add flour mixture, scraping down side of bowl occasionally and mixing until just combined.
Sprinkle half of nut mixture evenly in bottom of bundt pan. Spoon half of batter over nuts and smooth with a rubber spatula. Sprinkle batter in pan with remaining nut mixture and top with remaining batter, smoothing top. Bake in middle of oven until cake begins to pull away from side of pan and a tester comes out clean, 45 to 50 minutes.
Cool cake in pan on a rack 1 hour, then run a thin knife around outer and inner edges, place rack on top of pan, then flip to invert cake onto rack. Cool completely, best the next day. Makes 8 to 10 servings