This is commonly called “coffee cake”, I am not sure why since there is no coffee in it. This is a tender cake, quite light in texture. Everyone in my family loves it.

Ingredients

Cake

• All-Purpose flour 240g
• Granulated sugar 190g
• Eggs 2
• Vegetable oil 95g
• Sour cream or plain yogurt (full fat) 230g
• Baking powder 6g (1 teaspoon)
• Baking soda 1.8g (¼ teaspoon)
• Salt 2.3g (½ teaspoon)

Topping

• Granulated sugar 100g
• Cinnamon 5g (2 teaspoons)
• Vanilla extract 5g (2 teaspoons)
• Chopped walnuts (optional) 60g

Instructions

1. Make sure all the ingredients are at room temperature.
2. Preheat the oven to 180°C (350°F). Grease a 9” spring form pan.
3. Beat together at high speed the eggs and sugar until very light and airy. Reduce the speed and add the vegetable oil and mix until incorporated.
4. In a separate bowl sift the flour, salt, baking powder and baking soda.
5. At low speed, add the dry ingredients to the egg mixture, alternating with the sour cream. Mix just until incorporated.
6. Mix the topping ingredients in a smaller bowl and set aside.
7. Pour half of the batter into pan and sprinkle with half of the topping mixture. Add the remaining batter and cover with the other half of the topping.
8. Bake the cake for 30-35 minutes, until a tester inserted in the center comes out clean.
9. Remove from the oven and let cool for about 5 min, then slide the cake out of the pan onto a serving plate.