Sour Cream Streusel Coffee Cake
Recipe Courtes of Cafe Zenon
1 1/4 cups coarsely chopped walnuts
1 1/4 cups (packed) golden brownsugar
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.)
Serves 8 to 10.
Bon Appétit
RSVP
December 1998
Cafe Zenon, Eugene OR
I baked it in a 9X13 pan. I saved some of the streusel and sprinkled
it on top of the cake before baking. I also added a few drops of
almond extract to the glaze.
Be sure to use all of the streusel.
I used dried cranberries soaked in cherry brandy (heat brandy, pour
over, soak for @1/2 hr, drain). Raisins, currents all would work well
in this receipe.
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