Streusel Sour Cream Coffee Cake Recipe - Cooking Index
Streusel Sour Cream Coffee Cake Recipe - Cooking Index
| 1 1/4 cups | 182g / 6.4oz | Finely-chopped walnuts |
| 1 1/4 cups | 200g / 7.1oz | Brown sugar - (packed) |
| 4 1/2 teaspoons | 22ml | Ground cinnamon |
| 4 1/2 teaspoons | 22ml | Fine instant coffee powder |
| 4 1/2 teaspoons | 22ml | Unsweetened cocoa powder |
| 3 cups | 187g / 6.6oz | Cake flour |
| 1 1/2 teaspoons | 7.5ml | Baking soda |
| 1 1/2 teaspoons | 7.5ml | Baking powder |
| 3/4 teaspoon | 3.8ml | Salt |
| 3/4 cup | 148g / 5.2oz | Unsalted butter - softened |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 3 cups | 594g / 20oz | Eggs (large) |
| 1 tablespoon | 15ml | Vanilla extract |
| 1 | Container sour cream - (16 oz) | |
| 1 cup | 198g / 7oz | Powdered sugar |
| 1 tablespoon | 15ml | Milk |
Preheat oven to 350 degrees. Butter 12-cup Bundt pan. Set aside.
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. With electric mixer, 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 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.
Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature.
This recipe yields 8 to 10 servings.
Source:
Breakfast Recipes at http://www.cooksrecipes.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.