Coffee Cake




3/4 cup dark brown sugar

1 Tablespoon cinnamon

1 Tablespoon cocoa

3 Tablespoons raisons processed fine

1 cup toasted walnuts, processed to a fine flour

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, room temperature

2 teaspoons vanilla

1 1/2 cups granulated sugar

3 large eggs, room temp.

2 cups sour cream, room temperature

Preheat oven to 350 degrees F.

Butter a 10-inch Bundt pan. Set aside.

To make the filling:

Combine the brown sugar, cinnamon, and cocoa in a small bowl. Mix thoroughly. Stir in ground nuts and raisons. Set aside.

To make the batter:

Sift flour, baking soda, baking powder, and salt, into a large bowl.

Cream the butter in bowl of an electric stand mixer, using a paddle attachment.

Add the vanilla and sugar and beat on medium speed for a minute or two.

Add eggs, one at a time, beating each until just incorporated.

Scrape down sides of bowl, as necessary, to keep mixture smooth. Beat at high speed until mixture is light and creamy, about 1 minute.

Turn mixer to low speed. Add dry ingredients in three additions and sour cream in two additions, beating only until smooth after each addition.

Spread a thin layer of batter in bottom of prepared pan, smooth it all around. Top with 1/3 of nut mixture. Repeat until you have 4 layers of batter into pan and smooth it together. Top layer will be batter.

Bake 50-55 minutes, or until cake tester inserted in center of cake comes clean. Remove from oven and cool for 5 minutes, then turn out and reinvert on a rack.