Sour Cream-Streusel Coffee Cake

Submitted by Diana Adcock

"This is one great coffee cake to serve at brunch!"

 

• Ready In: 1hr 20mins
• Ingredients: 17
• Serves: 8-10

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.

Reviews

[Laudee]

OMG, this coffeecake is excellent. Followed the directions as stated, and it came out so good. We really enjoyed. Thanks for posting, Di. LC

 

[Marz7215]

Wonderful coffee cake! The cake was moist and the two layers of streusal was divine. I did add mini-choclate chips instead of the currants. And this time I did not do the icing because I was out of powdered sugar. It was still excellent anyway. The streusal amount I thought was too much so maybe next time I will just half the amounts. This is a keeper, thanks!

 

[Steve_G]

I did a double batch of this for a brunch at work, they were gobbled up in no time flat. OUTSTANDING. Since if was for a brunch, I baked them off as cupcakes, cooked at 375 for about 20 mins. As usual, Di's recipe's kick butt. Besides being a hottie that girl can cook, your man must be one lucky guy :-)

 

[Scoutie]

I am going thru some of my old food magazines to post the ones I want to save and here this one is! This might be one of the best coffee cakes I have ever tasted. I have made this many times, I usually leave out the currants. I saw this in Bon Appetit magazine, Dec. 1998 in their favorite restaurant recipes section, R.S.V. P. (see how long I have been keeping these cut-out recipes? LOL) The original recipe is from Cafe Zenon in Eugune, OR. Thanks for posting as it is no longer on the Bon Appetit website and I would have had to type it all in.