A delightful coffee cake with a spiced walnut swirl, perfect for gatherings or a cozy breakfast.
Preheat your oven to 350°F (175°C) and grease a 10-inch tube pan.
Ensure the pan is well-greased to prevent sticking.
In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Use room temperature butter for easier creaming.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
Crack eggs into a separate bowl to avoid shell fragments.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Sift the dry ingredients for a finer texture.
Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, beginning and ending with the dry ingredients.
Mix gently to avoid overworking the batter.
In a small bowl, mix together the chopped walnuts, cinnamon, and brown sugar.
Toast the walnuts for a richer flavor.
Spoon one-third of the batter into the prepared pan, then sprinkle one-third of the filling over the batter. Repeat the layers two more times.
Spread the batter evenly for consistent layers.
Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at 65 minutes to prevent overbaking.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Run a knife around the edges to release the cake easily.
Slice and serve the cake, enjoying it with your favorite hot beverage.
Dust with powdered sugar for an elegant touch.
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