Sour Cream-Streusel Coffee Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
|
This is one great coffee cake to serve at brunch! Ingredients:
1 1/4 cups coarsely chopped walnuts |
1 1/4 cups packed brown sugar |
5 teaspoons cinnamon |
5 teaspoons unsweetened cocoa powder |
6 tablespoons dried currants |
3 cups flour |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons baking powder |
3/4 teaspoon salt |
3/4 cup butter, at room temp |
1 1/2 cups sugar |
3 large eggs |
1 tablespoon pure vanilla extract |
1 (16 ounce) container sour cream (not low fat) |
1 cup powdered sugar |
1 tablespoon milk |
1/4 cup chopped walnuts |
Directions:
1. Pre-heat oven to 350 degrees.
2. butter a bunt pan and set aside.
3. In a small bowl mix together the walnuts, brown sugar, cinnamon, cocoa and currants.
4. In a medium bowl sift together the flour, baking soda and baking powder.
5. In a large bowl beat the butter and white sugar until well blended.
6. Beat in eggs one at a time.
7. Mix dry ingredients and sour cream alternately into butter mixture.
8. Beat on high for 1 minute.
9. Pour 1/3 of the batter into the prepared bundt pan.
10. Sprinkle with half of the nut mixture.
11. Spoon 1/3 of the batter over the nut mixture, sprinkle with the remaining nut mixture and top with the remaining batter.
12. Bake for 1 hour or until a toothpick inserted in the deepest part comes out clean.
13. Remove from oven and allow to cool for 10 minutes on a rack.
14. Invert pan on the same rack and remove cake.
15. Allow to cool for 1 hour then transfer to a serving platter.
16. Whisk powdered sugar and milk in a small bowl until smooth.
17. Drizzle over coffee cake and sprinkle with nuts.
18. Serve warm or at room temp.
|
|