Serves: 8
Total Calories: 365

TOPPING
1 tablespoon all-purpose flour
1/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
2 teaspoons cold unsalted butter, cut into pea-size pieces
3/4 cup chopped walnuts and pecans
CAKE
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1/3 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 egg
3/4 teaspoon pure vanilla extract
3/4 cup sour cream

1. Preheat the oven to 350°F. Grease an 8-by-8-inch baking pan lightly and set aside.
2. To make the topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon until blended. Using your fingers or a pastry blender, work the butter into the flour mixture until the topping is crumbly. Stir in the walnuts and pecans and set aside.
3. To make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
4. In another medium bowl, using a hand mixer set on medium speed, beat the butter until creamy, about 30 seconds. Beat in the granulated and brown sugars until smooth and lump free. Beat in the egg until well blended, scraping down the sides and bottom of the bowl as necessary. Beat in the vanilla until blended. Add the flour mixture in three parts, alternating with the sour cream, beating until just blended. Scrape down the sides and bottom of the bowl. The thick batter should be smooth and blended.
5. Spread the batter into the prepared baking pan and sprinkle the reserved topping over the batter. Bake in the middle of the oven until the cake begins to pull away from the sides and a toothpick inserted in the center comes out clean, about 35 minutes. Let the cake cool in the pan for at least 10 minutes. Cut into squares and serve. The coffee cake is best served slightly warm, but it keeps well, wrapped, for 1 or 2 days at room temperature.



From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 365
Calories from Fat: 188

More Recipes from the Holiday Baking Cookbook:
"Let's Make a Dreidel" Chocolate Cake
A Nice Little Cheesecake
Apricot Nut or Cardamom Pistachio Rugelach
Bubbee and Me Baked Candy Apples
Chocolate Gelt Hide-a-Cookies
Golden Savory Cheese Coins
Hanukkah Frosted Cookie Cutouts
Jerusalem Olive Oil Cake with Orange Marmalade and Almonds
Pear-Apple Strudel (with Rosemary White Chocolate Ganache)
Rosemary White Chocolate Ganache
Selma's Apricot Noodle Kugel
Streusel-Top Sour Cream Coffee Cake