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COFFEE CAKE - Sour Cream Streusel Coffee Cake :]>
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Sour Cream-Streusel Coffee Cake Bon Appétit | December 1998 (4 forks) Yield: Serves 8 to 10 ~ ~ ~ | |
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 |
~ ~ ~
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.
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.
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.
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.)
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