An ideal companion for your morning
beverage, this cake takes its name from the German word that describes its
casually "strewn" topping. Baking powder, used instead of yeast, makes it
possible to prepare the coffee cake shortly before serving.
Banana Walnut Coffee Cake
Topping:
1 1/2 C. chopped walnuts
1/3 C. sugar
1 T. ground cinnamon
Banana Batter:
2 C. all-purpose flour
1 T. baking powder
1/4 t. salt
1 C. unsalted butter softened
2 C. sugar
2 eggs
1 C. sour cream
2 ripe bananas, mashed
1 firm banana, for slicing
1 T. pure vanilla extract
confectioners' sugar (optional)
Preheat the oven to 350°F. Butter a 10-inch tube pan; dust with flour, tapping
out the excess, and set aside.
To make the walnut and sugar sprinkle, combine the walnuts, sugar, and cinnamon
in a small bowl and set aside.
To make the banana batter, sift together the flour, baking powder, and salt onto
a sheet of waxed paper and set aside.
In a large bowl, cream the butter with an electric mixer on high speed until it
is light. Gradually beat in the sugar and continue beating until light and
fluffy. Change the mixer speed to medium. Beat in the eggs, one at a time,
beating well after each addition, then beat in the sour cream, mashed bananas,
and the vanilla.
Change speed to low. Beat in the flour mixture, just until blended.
Spoon half of the batter into the prepared pan. Scatter half of the walnut and
sugar sprinkle over the batter. Thinly slice the third banana over the batter.
Top with the remaining batter and scatter the remaining walnut and sugar
sprinkle over the top.
Bake until a skewer inserted halfway between the sides and the tube of the pan
comes out clean, about 1 hour and 15 minutes. Let cool in the pan on a wire rack
for 20 minutes. Carefully loosen the cake from the sides and tube of the pan,
then invert onto a wire rack and turn right-side-up. Serve warm or cool,
sprinkled with sifted confectioners’ sugar, if desired.
