Preparation Steps

• Preheat the oven to 350F. Butter and flour every nook and cranny of a full sized 12-14 cup non-stick bundt pan.
• In a stand mixer (or with electric beaters) cream the butter and brown sugar together until light and fluffy.
• Beat in the eggs, one at a time, scraping down the bowl as you go, and then the vanilla.
• Sift or whisk together the dry ingredients.
• With the mixer on a medium-low speed, add the dry ingredients to the wet, alternately with the sour cream. You want to begin and end with the dry ingredients. Give everything a final mix with a silicone spoon to ensure that everything is well combined.
• Toss the nut mixture together with a fork.
• Begin layering your coffee cake with ⅓ of the batter into your prepared pan. Top with ½ of the nut mixture. Then add another ⅓ of the batter. Finally add the rest of the nut mixture, topped with the rest of the batter. Gently spread the batter across the top surface.
• This epic cake will bake for 1 to 1 ½ hours. The type of bundt pan and your oven will determine exactly how long your cake will take. Definitely use the toothpick test, and lay a loose piece of foil over the top if your cake seems to be browning too quickly at the end of baking. Be sure to check in on your cake at one hour.
• Let the cake cool on a rack for 10 minutes, then gently probe around the edges and neck of the pan with a flexible spreader to loosen the cake a bit. Invert the cake onto a plate or the cooling rack.
• The cake is amazing warm, but will slice neater if you let it cool.