Sour Cream-Streusel Coffee Cake

READY IN: 1hr 20mins
Recipe by Diana Adcock

This is one great coffee cake to serve at brunch!

Top Review by 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

Ingredients Nutrition

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.

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