Walnut Crumble Coffee Cake

WALNUT CRUMBLE COFFEE CAKE

This is the classic - serve warm.

2/3 cup (150 ml) butter, softened

3/4 cup (175 ml) packed brown sugar

2 large eggs

1 tsp. (5 ml) vanilla

2 cups (500 ml) all-purpose flour

1 tsp. (5 ml) baking powder

1/2 tsp. (2 ml) baking soda

1/4 tsp. (1 ml) salt

1 cup (250 ml) sour cream

Crumble Topping:

1/2 cup (125 ml) packed brown sugar

1/2 cup (125 ml) all-purpose flour

1/4 cup (50 ml) butter, softened

1 cup (250 ml) chopped walnut halves

2 tsp. (10 ml) vanilla

Grease 9-inch (2.5 L) square metal cake pan; set aside.

In large bowl, beat butter and sugar until light. Beat in eggs, 1 at a time, then vanilla.

In separate bowl, whisk together flour, baking powder, baking soda and salt.

Stir dry ingredients into butter mixture, alternating with sour cream, making 3 additions of dry and 2 of sour cream. Batter will be stiff. Spread in prepared pan.

Crumble Topping: In bowl, combine sugar and flour. With fork, work in butter until crumbly. Toss with walnuts and vanilla. Sprinkle over batter, pressing lightly. Bake in centre of 325F (160C) oven until skewer inserted into centre comes out clean, about 1 hour.

Let cool on rack. (Make-ahead: Cover and store for 1 day at room temperature.)

Makes 12 squares.