Recipe serves: 8-12

Israeli Walnut Cinnamon Coffee Cake

Ingredients
 
3 each large egg
1¼ cup sugar
1 cup oil
¼ tsp baking soda
1 Tbsp vanilla extract
1 cup sour cream
2 cup self rising flour
 
1 cup walnut, chopped into small pieces
2½ Tbsp sugar
½ tsp cinnamon
 


Preparation steps:
  1. In a large bowl, cream together the eggs, sugar, and oil. Add the baking soda, vanilla, and sour cream.
  2. Mix in the self rising flour until well combined.
  3. In a small bowl, mix the chopped walnuts, sugar, and cinnamon.
  4. Butter thoroughly a 9" bundt cake pan.
  5. Pour in the following order:
       ⅓ of the batter
          ½ of the nut mixture
       ⅓ of the batter
         ½ of the nut mixture
       ⅓ of the batter
  6. Bake at 350°F on the middle shelf of the oven for 45-48 minutes.
  7. Let the cake cool for 30 minutes before removing it from the pan. If needed, use a silicone spatula to gently loosen the edges after cooling.
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Take note:
  • Bundt pan - use a nonstick pan
    with a capacity of 9 cups.

  • Sour cream brand:
    Knudsen Hampshire in CA
    Hood in MA
    Don't use sour cream which is made
    with cornstarch and gum.


Alternatives:
  • Substitute the oil with
    unsalted butter (2 sticks)
    at room temperature