Sour Cream-Streusel Coffee Cake

This is one great coffee cake to serve at brunch!

• Ready In: 1 hr 20 mins
• 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.