Sour Cream-Streusel Coffee Cake

Recipe by Diana Adcock
READY IN: 1hr 20mins
SERVES: 8-10




  • Pre-heat oven to 350 degrees.
  • butter a bunt pan and set aside.
  • In a small bowl mix together the walnuts, brown sugar, cinnamon, cocoa and currants.
  • In a medium bowl sift together the flour, baking soda and baking powder.
  • In a large bowl beat the butter and white sugar until well blended.
  • Beat in eggs one at a time.
  • Mix dry ingredients and sour cream alternately into butter mixture.
  • Beat on high for 1 minute.
  • Pour 1/3 of the batter into the prepared bundt pan.
  • Sprinkle with half of the nut mixture.
  • Spoon 1/3 of the batter over the nut mixture, sprinkle with the remaining nut mixture and top with the remaining batter.
  • Bake for 1 hour or until a toothpick inserted in the deepest part comes out clean.
  • Remove from oven and allow to cool for 10 minutes on a rack.
  • Invert pan on the same rack and remove cake.
  • Allow to cool for 1 hour then transfer to a serving platter.
  • Whisk powdered sugar and milk in a small bowl until smooth.
  • Drizzle over coffee cake and sprinkle with nuts.
  • Serve warm or at room temp.