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Sour Cream-Streusel Coffee Cake

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Sour Cream-Streusel Coffee Cake 0 Picture

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

Details

Servings 8

Preparation

Step 1

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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