Sour Cream-Walnut Cake

Ingredients

• No ingredients listed.

Instructions

1. With a rack in the middle position, preheat the oven to 350°F. Coat an 8-inch square baking pan with nonstick cooking spray and set aside.
2. In the food processor, pulse the walnuts with ¼ cup of the flour until the walnuts are coarsely ground, about five 2-second pulses. Pour the walnut mixture into a medium bowl; add the remaining 1¾ cups flour, the espresso powder, baking powder, baking soda, cinnamon, and salt; and whisk to combine.
3. In a large bowl, whisk the eggs until uniform. Add the sour cream, neutral oil, and vanilla and whisk vigorously to combine. Add both sugars and again whisk vigorously to combine. Add the flour mixture and, using a flexible spatula, fold to blend the wet and dry ingredients just until no pockets of dry ingredients remain. Scrape the batter into the prepared pan, and smooth the top.
4. Working quickly, with your fingers, sprinkle the topping evenly over the surface, forming pea- to hazelnut-size clumps. Gently pat the topping onto the batter to help secure it.
5. Bake the cake until the top is lightly browned and a toothpick inserted into the center comes out clean, 40 to 45 minutes, rotating the pan about halfway through. Transfer to a wire rack and let cool to room temperature before cutting and serving.