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Streusel Sour Cream Coffee Cake

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups 182g / 6.4oz Finely-chopped walnuts

  2. 1 1/4 cups 200g / 7.1oz Brown sugar - (packed)

  3. 4 1/2 teaspoons 22ml Ground cinnamon

  4. 4 1/2 teaspoons 22ml Fine instant coffee powder

  5. 4 1/2 teaspoons 22ml Unsweetened cocoa powder

  6. 3 cups 187g / 6.6oz Cake flour

  7. 1 1/2 teaspoons 7 1/2ml Baking soda

  8. 1 1/2 teaspoons 7 1/2ml Baking powder

  9. 3/4 teaspoon 3.8ml Salt

  10. 3/4 cup 148g / 5 1/5oz Unsalted butter - softened

  11. 1 1/2 cups 297g / 10oz Sugar

  12. 3 cups 594g / 20oz Eggs (large)

  13. 1 tablespoon 15ml Vanilla extract

  14. 1 Container sour cream - (16 oz)

  15. 1 cup 198g / 7oz Powdered sugar

  16. 1 tablespoon 15ml Milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Butter 12-cup Bundt pan. Set aside.

  2. Mix first 5 ingredients in small bowl. Set nut mixture aside.

  3. Sift flour, baking soda, baking powder and salt into medium bowl.

  4. 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. With electric mixer, beat batter on high 1 minute.

  5. 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.

  6. Bake cake until wooden pick 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.

  7. Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature.

  8. This recipe yields 8 to 10 servings.

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