Jewish Coffee Cake
Active Time: 20 minutes • Total Time: 55 minutes plus cooling • Serves: 12
2 cups Schnucks all-purpose flour, plus additional for dusting pan
1 teaspoon baking powder
1 teaspoon Schnucks baking soda
1/2 teaspoon salt
1 package (2.25 ounces) chopped walnuts (1/2 cup)
1-1/2 cups Schnucks granulated sugar, divided
1 tablespoon unsweetened cocoa
1 teaspoon ground cinnamon
1/2 cup Schnucks unsalted butter (1 stick), softened, plus additional for greasing pan
2 Schnucks large eggs
2 teaspoons vanilla extract
1 container (8 ounces) Schnucks sour cream
1. Preheat oven to 350°F. Generously grease 9- to 10-inch angel food tube pan with removable bottom; dust pan with flour.
2. On sheet of waxed paper, combine 2 cups flour, baking powder, baking soda and salt. In small bowl, mix walnuts, 1/2 cup sugar, cocoa and cinnamon.
3. In large bowl, with mixer at medium speed, beat remaining 1 cup sugar and butter 2 to 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. With mixer on low speed, alternately beat in flour mixture and sour cream just until blended, occasionally scraping bowl.
4. Evenly spread half of batter into pan, about 4 cups; sprinkle with 2/3 cup nut mixture. Top with remaining batter, then sprinkle with remaining nut mixture, pressing lightly into batter. Bake 35 to 40 minutes or until wooden skewer inserted in center comes out with a few crumbs attached.
5. Cool cake in pan on wire rack 10 minutes. With small metal spatula, loosen cake from side of pan. Remove side of pan. Place cake, with bottom of pan still attached, onto wire rack to cool completely. With small metal spatula, loosen cake from bottom and center of pan. Carefully lift cake off pan.
Each serving: about 329 calories, 16 g total fat (8 g saturated), 64 mg cholesterol, 258 mg sodium, 43 g carbohydrate, 1 g fiber, 5 g protein