Preheat oven to
350 degrees F (180 degrees C) and place rack in center of oven. Butter (or
spray with a non stick vegetable spray) a 9-inch (23 cm) spring form pan. Line the bottom of
the pan with
a circle of parchment paper.
the nuts on a baking sheet and bake for 8 - 10 minutes or
until fragrant and lightly browned.
Let cool and then coarsely chop. Then, in a small bowl, stir together the chopped nuts,
chips, ground cinnamon and flour. Set aside.
Coffee Cake: In a separate bowl whisk
together the flour, baking powder, baking soda, and salt.
In the bowl of
your electric mixer
(or with a hand mixer), beat the butter until softened (about 1 minute). Gradually add the sugar and continue to beat until light and fluffy (about 3-4 minutes). Add the eggs,
one at a time, beating well after each addition. Scrape down the sides of
the bowl as needed. Beat in the vanilla extract. With the mixer on low, add the flour mixture (in three additions) and sour cream
(in two additions) alternately, starting and ending with the flour. Mix
only until combined.
Spoon half of the batter
into the prepared pan, smoothing the top with an offset spatula or back of a
spoon. Sprinkle about
half of the crumb topping on top of the batter. Cover with the remaining
batter and then sprinkle with the remaining crumb topping. Bake for about 40
- 50 minutes, or until a toothpick
inserted into the middle of the cake comes out clean. Remove from the oven and let rest for
about 10 minutes before releasing the sides of the pan.
Serve warm or at room temperature.
Makes one - 9 inch (23 cm) cake.
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