* Exported from BigOven *

Streusel Sour Cream Coffee Cake

Recipe By : Breakfast Recipes at http://www.cooksrecipes.com
Serving Size :8
Cuisine :
Main Ingred. :
Categories esserts Cakes

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
1 1/4 cups finely-chopped walnuts
1 1/4 cups brown sugar - (packed)
4 1/2 teaspoons ground cinnamon
4 1/2 teaspoons fine instant coffee powder
4 1/2 teaspoons unsweetened cocoa powder
3 cups cake flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup unsalted butter --softened
1 1/2 cups sugar
3 large eggs
1 tablespoon vanilla extract
1 container sour cream - (16 oz)
1 cup powdered sugar
1 tablespoon 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 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.

Formatted by Joe Comiskey -


--
Rec.food.recipes is moderated by Patricia D Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/