Wednesday, May 04, 2005

Cinnamon-Nut Coffee Ring

Cinnamon-Nut Coffee Ring (Adapted from KAF Baking Companion)

For the batter

1 1/4 cups all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
5 tablespoons unsalted butter, softened
1/3 cup canola oil
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla
1 cup sour cream

For the filling

1/2 cup chopped walnuts, lightly toasted
1/2 cups mini chocolate chips
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
3 tablespoons unsalted butter, melted

To make the batter

In a medium bowl, whisk together flours, baking powder, baking soda, cinnamon and salt.

In a large mixing bowl, cream together butter, oil and sugar until light and fluffy. Beat in the eggs, one at a time, until well combined. Mix in vanilla.

Add dry ingredients to the wet, alternately with the sour cream, mixing just until combined.

To make the filling

In a medium bowl, whisk together walnuts, chocolate chips, sugar, flour and cinnamon. Add melted butter and stir until well combined.

To assemble and bake the cake

Scoop half of the batter into a 10" tube pan lightly coated with nonstick spray. Smooth the top and then scatter two thirds of the filling over. Top with the remaining batter and then scatter with the remaining filling.

Bake until golden and a toothpick placed in the center comes out mostly clean - a few moist crumbs attached is okay, about 40 to 50 minutes. Remove and place on a wire rack for 10 minutes. Gently turn out onto a wire rack and let cool completely.

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