Ingredients
- 1 ¼ cups coarsely chopped walnuts
- 1 ¼ cups packed golden brown sugar
- 4 ½ tsp. ground cinnamon
- 4 ½ tsp. unsweetened cocoa powder
- 6 tbs. dried currants
- 3 cups cake flour
- 1 ½ tsp. baking soda
- 1 ½ tsp. baking powder
- ¾ tsp. salt
- ¾ cup butter, at room temperature
- 1 ½ cups sugar
- 3 eggs
- 1 tbs. vanilla
- 1 16 oz. sour cream
- 1 cup icing sugar
- 1 tbs. milk
Preparation
Step 1
Preheat oven to 350 degrees. Butter a 12 cup bundt pan. Mix the first 5 ingredients together in a small bowl; set the nut mixture aside.
Sift the flour, baking soda, baking powder, and salt in a medium bowl. Using a mixer, cream the butter and 1 ½ cups sugar in a large bowl, beat in eggs, one at a time, beating well after reach addition. Mix in vanilla. Mix in the dry ingredients and sour cream alternately into the butter mixture in 3 additions. Beat on high 1 minute. Pour 1/3 of the batter into the prepare pan and sprinkle with ½ the nut mixture. Spoon another 3rd of bater over the nuts and sprinkle with remaining nut mixture. Spoon the remaining batter over top.
Bake about 1 hour, cook for 10 minutes, then place on rack to cool.
Whisk powdered sugar and milk in a small bowl, drizzle over the cooled coffee cake and serve at room temperature.