Russian Butter Cake

The crunchy walnut-cinnamon topping on this classic Russian Butter Coffee Cake is heaven. Within the layers of buttery cake runs a seam of sugary cinnamon and walnuts, and the rest of the mixture is sprinkled on top for a heavenly smell and lovely texture. The weight of the walnuts and sugar might cause the top to sag a bit, but who cares, the sugar melts and crisps, the walnuts toast and get perfectly crunchy, and the cinnamon makes the house smell like the holidays. Serve it with a nice cup of dark coffee and call it a day.

Russian Butter Cake (Keks)

Adapted from SBS Food

½ cup unsalted butter, at room temperature, plus extra, to grease
1 cup superfine or granulated sugar
½ tsp vanilla extract
2 eggs
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1¼ cups sour cream
½ cup firmly packed brown sugar
1 tsp ground cinnamon
1 cup walnuts, chopped

1. Preheat oven to 350°F. Using an electric mixer, beat butter, sugar, vanilla, and a pinch of salt on high speed until pale and fluffy.
2. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder, and baking soda into a bowl.
3. Fold butter mixture and sour cream alternately through flour mixture until just combined.
4. Combine the brown sugar, cinnamon, and walnuts in a small bowl.
5. Grease a loaf pan and spoon in two-thirds of the cake batter. Scatter over half the sugar mixture, then top with the remaining cake batter. Scatter over the remaining sugar mixture.
6. Bake for 50 minutes or until a skewer inserted into the center comes out clean.
7. Let stand for 5 minutes, then transfer to a wire rack to cool.
8. Serve warm or at room temperature.