I feel bad about missing the Smackdown this week with no explanation, so I baked you this cake.
Sour Cream Coffee Cake
adapted from The Modern Baker
2/3 c. chopped walnuts
1/4 c. dark brown sugar
2 tsp. ground cinnamon
1 tsp. ground cardamom
2 c. AP flour
1 c. granulated sugar
1 tsp. baking powder
1 tsp. baking soda
10 tbsp. unsalted butter, at room temp
2 eggs + 2 egg yolks, at room temp
8 oz. sour cream, at room temp
Preheat the over to 325.
In a small bowl, mix the nuts, brown sugar, cinnamon and cardamom together. Set aside.
Whisk the flour, sugar, baking powder, baking soda and salt together in the bowl of a standing mixer. Beat the butter in at low speed until combined, about 2 minutes.
Whisk the eggs and sour cream together in a small bowl. Add the the egg/sour cream mixture to the flour mix in 3 additions, beating at medium speed for 2 minutes after each addition and scraping down the sides of the bowl as needed.
Butter or spray a 12-cup bundt pan. Spoon in half of the batter, smooth out, and top with the nut mixture. Cover with the other half of the batter and smooth out the top.
Bake for 1 hour, until a toothpick stuck into the cake comes out clean.