AUNT SOPHIE’S YUM YUM COFFEE CAKE

Serves: 12 to 16

The filling:

2 tbsp (30 mL) unsalted butter, melted

¾ cup (180 mL) packed dark brown sugar

2 tsp (10 mL) ground cinnamon

The topping:

1/3 cup (80 mL) packed dark brown sugar

1/4 cup (60 mL) granulated sugar

1 tsp (5 mL) ground cinnamon

1 cup (250 mL) pecans or walnuts, toasted and chopped (see note below)

The cake:

8 tbsp (120 mL) good-quality unsalted butter, plus more for the pan

2 cups (500 mL) flour, plus more for the pan

1 cup (250 mL) granulated sugar

2 large eggs

1 tsp (5 mL) vanilla extract

1 tsp (5 mL) baking soda

1 tsp (5 mL) baking powder

1/2 tsp (2.5 mL) salt

1 cup (250 mL) sour cream

For the filling: Stir together melted butter, brown sugar and cinnamon in a medium bowl.

For the topping: Stir together the brown and granulated sugars, cinnamon and toasted, chopped nuts in a separate bowl.

For the cake:

1. Preheat the oven to 325 F (160 C). Use the removable bottom of the pan as a template to cut a parchment round with a hole in the centre (corresponding with the pan’s tube centre).

2. Grease the pan with butter and then coat it well with flour, shaking out any excess. Place parchment in the bottom of the pan; then butter and flour parchment.

3. Combine butter and granulated sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed for several minutes, until light and fluffy. Stop to scrape down the bowl.

4. On medium speed, add eggs one at a time, beating to incorporate after each addition. Add vanilla extract, beating just until well blended. Stop to scrape down the bowl.

5. Whisk together the 2 cups of flour, baking soda, baking powder and salt in a bowl. On low speed, add half that mixture to the mixer bowl, then the sour cream, then the remaining flour mixture. Beat on low speed just until no streaks of flour remain. Add half the batter to the pan, using a large spoon to gently dollop it around the bottom, then use an offset spatula to gently spread it evenly.

6. Scatter filling over the batter. Spoon remaining batter in big dollops over the filling, then distribute the topping.

7. Bake (middle rack) for 55 minutes or until a tester inserted into the thickest part of the cake comes out clean. Cool completely before releasing the cake from pan.

8. To remove the cake, run a table knife around the inside of the pan and around the tube centre. Lift the centre out so the cake is still on the removable bottom.

9. Carefully work your fingers and/or a cake lifter under the bottom of the parchment paper, then either lift the cake over the tube centre or let the removable bottom fall away as you transfer the cake to a plate.

Note: Toast pecans or walnuts in a dry skillet over medium heat for a few minutes, shaking the pan to avoid scorching, until the nuts are fragrant and lightly browned. Cool completely before using.