Traditional Coffee Cake

Serves 8-10

Batter:

2½ cups cake flour (sifted)

2½ teaspoons baking powder

1 teaspoon baking soda  

½ cup sweetened condensed milk

1 cup sour cream

1½ sticks unsalted butter (at room temperature)

1 cup granulated sugar

3 large eggs

2 teaspoons pure vanilla extract

½ teaspoon salt

 

Brown Sugar Mixture:

¾ cup brown sugar

3 tablespoons butter (cold)

3 tablespoons cake flour

2¼ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

 

Additional Ingredient(s):

1 cup chopped walnuts

Confectioners’ sugar (for dusting)

 

1. To prepare batter, combine flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, combine sugar and butter, and beat with an electric mixer until fluffy. Gradually beat in eggs, sweetened condensed milk, sour cream, and vanilla extract to butter mixture. Add dry mixture to wet mixture. Blend until smooth.
2. To prepare brown sugar mixture, combine brown sugar, flour, cinnamon, and nutmeg in a bowl. Mix well. Blend in butter until mixture is grainy.  
3. Preheat oven to 350° F.
4. Pour half of batter into a greased 10-inch tube pan. Layer with half of walnuts. Layer with half of brown sugar mixture. Repeat layers, ending with brown sugar mixture on top.
5. Bake at 350° F for approximately 50-60 minutes.
6. Place pan on a wire rack and allow to cool for approximately 5 minutes. Invert pan and gently remove cake. Evenly dust top (brown sugar side up) with confectioners’ sugar. Serve slightly warm.