Russian Coffee Cake Cake 2 Sticks of unsalted butter 1 Pint of sour cream 2 Cups sugar 3 Cups flour 4 Eggs 2 Teaspoons baking powder 2 Teaspoons baking soda 1 Cup shelled walnuts (optional) Â½ Cup Raisins (optional) Tip: All ingredients should be warmed to room temperature. Butter can be softened slightly in microwave, as can sour cream. Put eggs in hot (not boiling) tap-water for a ~10 min to warm gently. Topping Â¾ Cup light brown sugar Â¼ Cup sugar 3 Tablespoons cinnamon Â½ Cup fruit preserves (optional) Preheat Oven to 350F 1. Mix together eggs, sour cream, set aside. In a new bowl, whisk together flour, baking soda, baking powder, and sugar. 2. Using a stand mixer (or a large mixing spoon), mix softened unsalted butter into the flour mixture and blend until the mixture has something of a "wet sand" texture. 3. Add the flour mixture to the sour cream mixture until thoroughly blended, and then add walnuts and raisins if using. 4. In a new bowl, mix sugar and cinnamon together and then and coat a buttered bunt cake pan (you can also use a rectangular pan, but cooking time will vary) with a few tablespoons of the cinnamon mixture, reserve the mixture. 5. Spread the fruit preserves in the bottom of the pan, and pour in the cake batter. Pour the remaining cinnamon mix over the batter and swirl in with a spoon or knife. 6. Bake in 350F oven for 50-60min or until a wooden toothpick comes out clean. Let cake cool ~10 then remove from pan. Let cool uncovered ~ 1 hour, serve at room temperature.