Sour cream coffee cake

Ingredients:

Streusel

• 1/4 cup granulated sugar
• 3 tbsp. l. brown sugar
• 0.5 cups walnuts, toasted and coarsely chopped
• 2 tsp vanilla extract
• 0.5 tsp ground cinnamon

Pie

• 2 cups of flour
• 1 teaspoon of baking soda
• 0.5 tsp fine salt
• A generous pinch of grated nutmeg
• A generous pinch of nutmeg husk
• 3/4 cup butter, plus extra for greasing the pan, room temperature
• 1 cup of sugar
• 2 large eggs, room temperature
• 1 cup sour cream
• 1.5 tsp vanilla extract

Preparation:

1. Prepare the streusel, mixing white and brown sugar, walnuts, vanilla and cinnamon in a small bowl.
2. Preheat oven to 350°F (175°C). Generously grease a 9-inch (22 cm) round, deep cake pan with butter. In a medium bowl, whisk together the flour, salt, and nutmeg.
3. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Combine the vanilla extract and sour cream. Add the flour mixture to the butter mixture in three additions, alternating with the sour cream, and mix thoroughly.
4. Spoon half the batter into the prepared pan and sprinkle with half the streusel. Top with the remaining batter and smooth the surface with a spatula. Sprinkle the remaining streusel over the pie. Bake for 1 hour and 10 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack for 10-15 minutes and serve.