Dessert: Sour Cream Coffee Cake

This is a real tried-and-true American classic your grandmother may well have served to her friends. Baked in a tube pan, the cake has a layer of walnuts and cinnamon sugar in the middle and a topping of the same spicy-sweet mixture. In the variations, th

This recipe includes fertility superfoods such as:

Cinnamon, Nuts, Walnuts

Health and fertility benefits of Sour Cream Coffee Cake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

.67 c. sugar
1 3/4 c. sugar
.67 c. walnuts
1 tsp. ground cinnamon
3 3/4 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 c. butter
3 large eggs
1 container sour cream
2 tsp. vanilla extract

Instructions

Preheat oven to 350 degrees F. Grease 9-inch to 10-inch tube pan with removable bottom; dust with flour. In small bowl, mix 2/3 cup sugar, walnuts, and cinnamon. In medium bowl, stir together flour, baking powder, baking soda, and salt.
In large bowl, with mixer at low speed, beat remaining 1 3/4 cups sugar and butter until blended, scraping bowl with rubber spatula. Increase speed to high; beat until creamy, about 2 minutes, scraping bowl occasionally. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
With mixer at low speed, add flour mixture alternating with sour cream, beginning and ending with flour mixture, beating until batter is smooth, occasionally scraping bowl. Beat in vanilla.
Spoon one-third of batter into prepared tube pan. Sprinkle 1/2 cup nut mixture evenly over batter, then spread half of remaining batter on top. Sprinkle with 1/2 cup more nut mixture; layer with remaining batter, then remaining nut mixture.
Bake cake 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. With small metal spatula, loosen cake from side of pan and lift cake from pan bottom. Invert cake onto plate; remove bottom of pan. Immediately invert cake onto wire rack to cool completely, with nut mixture on top.

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