Geoffrey Zakarian's Mom's Coffee Cake | The Kitchen

Geoffrey celebrates his mother by re-creating her recipe for tender, moist sour cream coffee cake! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3euPJJ3 Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Viola's Coffee Cake RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 1 hr 10 min Active: 20 min Yield: 8 to 10 servings Ingredients Crumb Topping: Nonstick cooking spray, for the pan 1 cup chopped walnuts 1/4 cup sugar 1 teaspoon ground cinnamon Batter: 1/2 cup (1 stick) unsalted butter, at room temperature 1 1/2 cups sugar 2 large eggs, at room temperature 1 teaspoon vanilla paste 1 cup sour cream, at room temperature, plus additional for serving 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon kosher salt Directions For the crumb topping: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. In a medium bowl, combine the walnuts, sugar and cinnamon. Set aside. For the batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the butter mixture, allowing each to be fully incorporated. Add the vanilla paste and sour cream and beat until smooth. Combine the flour, baking powder, baking soda and salt in a large bowl. Add to the batter and mix until combined. Spread the batter in the prepared springform pan and sprinkle with the crumb topping. Bake until a cake tester inserted in the center of the cake comes out clean, about 45 minutes. Place the cake, still in the pan, on a wire rack and let cool to room temperature. Remove from the pan, then slice and serve with a dollop of sour cream if desired. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GeoffreyZakarian #TheKitchen #FoodNetwork #CoffeeCake Geoffrey Zakarian's Coffee Cake | The Kitchen | Food Network https://www.youtube.com/watch?v=JtGSgTLEXMY