Sour Cream Coffee Cake

10 to 12

Topping: ½ cup light brown sugar 1 tablespoon cinnamon 2 tablespoon cocoa 1 cup chopped nuts 2 tablespoon cognac soaked raisins or currants Filling: grated zest of two lemons 1½ sticks unsalted butter 1½ cups granulated sugar 2 teaspoon pure vanilla extract 3 large eggs 2¾ cups a/p flour 1 teaspoon Kosher salt 1½ teaspoon baking soda 1½ teaspoon baking powder 1 pint sour cream

Preheat oven to 350 degrees, place oven rack on second level from the bottom. Grease and lightly flour a 10" tube or bundt pan with butter or shortening. Combine the topping ingredients in a bowl and set aside Grate zest of two lemons and put into mixer bowl Sift all dry ingredients and set aside Beat butter, sugar, vanilla and zest at medium speed until light and fluffy; about five minutes Add eggs, one at a time, and beat for thirty seconds after each addition Switch to lowest speed, and, beginning with the dry mixture, alternate with the sour cream in three additions, just until all the dry ingredients are incorporated Place ⅓ of batter, using a large tablespoon, into the bottom of the pan. Sprinkle ⅓ filling on top, then another ⅓ batter, ⅓ topping, the remaining batter, and the remaining topping. Bake for a minimum of 45 minutes and check by very lightly pressing the top of the cake. Continue baking and check every five minutes until the top feels just firm to the touch, about one hour maximum