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Intel’s Weak Earnings Put Futures on Ice After a Choppy Week

U.S. stock futures lost momentum Friday morning as Wall Street tried to steady itself after several days of sharp swings. Dow futures slipped, while S&P 500 and Nasdaq futures hovered slightly lower, signaling a cautious start to the trading day. The hesitation came largely from Intel’s disappointing earnings report. The chipmaker’s results and weaker outlook weighed heavily on tech sentiment, sending its shares sharply lower in pre‑market trading. Investors had hoped for stronger numbers given the industry’s AI‑driven momentum, but Intel’s update suggested ongoing challenges in key segments like data‑center chips. The broader market has been wrestling with volatility all week, driven by shifting economic expectations and uneven corporate results. With the S&P 500 on track for another weekly decline, traders appear reluctant to make big moves until they see clearer signs of stability.
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Sour Cream Coffee Cake with Cinnamon-Walnut Swirl

 

This rich and buttery coffee cake features a sublime cinnamon-nut swirl, making it a classic breakfast treat. The contrasting flavors and crunch of the swirl elevate this cake to a whole new level. 

Ingredients:

  • 1 cup walnuts, toasted and chopped
  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the Cinnamon-Walnut Swirl:

    • Preheat the oven to 325°F (163°C) and set an oven rack in the middle position.
    • Toast the walnuts on a rimmed baking sheet until fragrant and golden brown (about 10 to 15 minutes). Let them cool, then reduce the oven temperature to 300°F (149°C).
    • In a small bowl, combine the toasted walnuts, brown sugar, and ground cinnamon. Mix until well combined, then set aside.

  2. Make the Cake Batter:

    • In another bowl, whisk together the flour, baking soda, and salt. Set aside.
    • In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the granulated sugar and softened butter. Beat on medium speed until pale and fluffy (about 3 minutes).
    • Add the eggs one at a time, beating well after each addition until the mixture is homogenous.
    • On low speed, mix in the sour cream and vanilla. The batter may look a little curdled at this point, but that’s okay.
    • Scrape down the sides and bottom of the bowl to ensure all ingredients are evenly incorporated.
    • Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous.

  3. Layer the Batter and Swirl:

    • Scoop 1/3 of the batter into a prepared pan (even if it seems like not enough, especially if using a 12-cup Bundt pan).
    • Sprinkle half of the cinnamon-walnut mixture evenly over the batter.
    • Cover with another 1/3 of the remaining batter, spreading it evenly over the pan and to the edges.
    • Sprinkle the remaining nut mixture evenly over the batter.
    • Finally, cover with the remaining batter, spreading it evenly over the nut mixture.

  4. Bake:

    • Bake for 65 to 75 minutes, or until a cake tester comes out clean.

  5. Enjoy!

    • Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
    • Slice and savor the deliciousness!

This coffee cake is so good that it can be stored in a covered container on the countertop for up to two weeks.

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