Sour Cream-Streusel Coffee Cake

Sour Cream-Streusel Coffee Cake
Sour Cream-Streusel Coffee Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1 1/4

    cups coarsely-chopped walnuts

  • 1 1/4

    cups golden brown sugar - (packed)

  • 4 1/2

    teaspoons ground cinnamon

  • 4 1/2

    teaspoons unsweetened cocoa powder

  • 6

    tablespoons dried currants

  • 3

    cups cake flour

  • 1 1/2

    teaspoons baking soda

  • 1 1/2

    teaspoons baking powder

  • 3/4

    teaspoon salt

  • 3/4

    cup unsalted butter - (1 1/2 sticks) room temperature

  • 1 1/2

    cups sugar

  • 3

    large eggs

  • 1

    tablespoon vanilla extract

  • 1

    container sour cream - (16 oz)

  • 1

    cup powdered sugar

  • 1

    tablespoon milk

Directions

Preheat oven to 350 degrees. Butter 12-cup Bundt pan. Mix first 5 ingredients in small bowl. Set nut mixture aside. Sift flour, baking soda, baking powder and salt into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 minute. Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter. Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature. (Can be prepared 1 day ahead. Cool completely. Wrap in foil and let stand at room temperature.) This recipe yields 8 to 10 servings.

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