Sour Cream-Streusel Coffee Cake

“This is one great coffee cake to serve at brunch!”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

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.

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