sour cream streusel coffee cake
(2 ratings)
No Image
A yummy coffee cake that goes well with tea too!
(2 ratings)
yield
8 -10
Ingredients For sour cream streusel coffee cake
-
1 1/4 ccoarsely chopped walnuts
-
1 1/4 cbrown sugar, light (packed)
-
4 1/2 tspground cinnamon
-
4 1/2 tspcocoa, unsweetened
-
6 Tbspdried currants
-
3 ccake flour
-
1 1/2 tspbaking soda
-
1 1/2 tspbaking powder
-
3/4 tspsalt
-
3/4 c(1 1/2 stick) unsalted butter, room temp
-
1 1/2 csugar
-
3 lgeggs
-
1 Tbspvanilla extract
-
1(16oz) container sour cream
- GLAZE
-
1 cpowdered sugar
-
1 Tbspmilk
How To Make sour cream streusel coffee cake
-
1Preheat oven to 350. Butter 12cup Bundt pan. Mix 1st 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 cup sugar in large bowl until blended. Beat in eggs one 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.
-
2Pour 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.
-
3Bake 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.
-
4Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temp. (Can be made 1 day ahead. Cool completely. Wrap in foil and let stand at room temp).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT