Sour Cream-Streusel Coffee Cake

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Ingredients:

1 1/4 cups coarsely chopped walnuts

1 1/4 cups (packed) golden brown sugar

4 1/2 teaspoons ground cinnamon

4 1/2 teaspoons unsweetened cocoa powder

6 tablespoons dried currants

3 cups cake flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 1/2 cups sugar

3 large eggs

1 tablespoon vanilla extract

1 16-ounce container sour cream

1 cup powdered sugar

1 tablespoon milk

Directions:

1. Preheat oven to 350°F. Butter 12-cup Bundt pan. Mix first 5 ingredients in small bowl. Set nut mixture aside. Sift flour, baking soda, baking powder and salt into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 minute.
2. Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over.
3. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter.
4. Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature. (Can be prepared 1 day ahead. Cool completely. Wrap in foil and let stand at room temperature.)

By RecipeOfHealth.com