A ribbon of cinnamon sugar and nuts runs through this coffee cake. This is irresistible served while still warm.

　　

Ingredients

makes 12 servings

　　1 cup hazelnuts or filberts

　　1/2 pound (2 sticks) butter, softened

　　1 cup granulated sugar

　　2 eggs

　　1 1/2 cups sour cream

　　1 teaspoon vanilla extract

　　2 cups all-purpose flour

　　1 1/2 teaspoons baking powder

　　1/2 teaspoon baking soda

　　1 tablespoon ground cinnamon

　　1/4 cup packed light brown sugar

　　

Step 1

Position the oven racks so that they are evenly spaced and one rack is in the center. Preheat the oven to convection bake at 325°F. Spread the nuts on a cookie sheet and toast in the oven for 5 to 8 minutes as the oven preheats. Cool and chop. Coat a 10-inch tube pan with nonstick spray and dust with flour.

　　

Step 2

With an electric mixer, cream the butter and granulated sugar together in a large bowl. Add the eggs and beat until light and fluffy. Add the sour cream and vanilla and beat until blended. Mix the flour, baking powder, and baking soda together and add to the egg mixture, beating at low speed until smooth.

　　

Step 3

In a small bowl, stir the chopped nuts, cinnamon, and brown sugar together.

　　

Step 4

Spoon half the batter into the prepared pan. Sprinkle with half the nut mixture. Top with the remaining batter, then with the remaining nut mixture. The top layer of nut mixture will sink into the cake as it bakes.

　　

Step 5

Bake in the center of the oven for 55 to 60 minutes or until a wooden skewer inserted into the center comes out clean and dry. Cool in the pan for 5 minutes. Remove from the pan and place on a serving plate.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.