Sour Cream-Streusel Coffee Cake

Ingredients

• 1 1/4 cups coarsely chopped walnuts
• 1 1/4 cups packed brown sugar
• 5 teaspoons cinnamon
• 5 teaspoons unsweetened cocoa powder
• 6 tablespoons dried currants
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup butter, at room temp
• 1 1/2 cups sugar
• 3 large eggs
• 1 tablespoon pure vanilla extract

• 1 (16 ounce) container sour cream (not low fat)
• 1 cup powdered sugar
• 1 tablespoon milk
• 1/4 cup chopped walnuts

Directions

1. 1

   Pre-heat oven to 350 degrees.

2. 2

   butter a bunt pan and set aside.

3. 3

   In a small bowl mix together the walnuts, brown sugar, cinnamon, cocoa and currants.

4. 4

   In a medium bowl sift together the flour, baking soda and baking powder.

5. 5

   In a large bowl beat the butter and white sugar until well blended.

6. 6

   Beat in eggs one at a time.

7. 7

   Mix dry ingredients and sour cream alternately into butter mixture.

8. 8

   Beat on high for 1 minute.

9. 9

   Pour 1/3 of the batter into the prepared bundt pan.

10. 10

    Sprinkle with half of the nut mixture.

11. 11

    Spoon 1/3 of the batter over the nut mixture, sprinkle with the remaining nut mixture and top with the remaining batter.

12. 12

    Bake for 1 hour or until a toothpick inserted in the deepest part comes out clean.

13. 13

    Remove from oven and allow to cool for 10 minutes on a rack.

14. 14

    Invert pan on the same rack and remove cake.

15. 15

    Allow to cool for 1 hour then transfer to a serving platter.

16. 16

    Whisk powdered sugar and milk in a small bowl until smooth.

17. 17

    Drizzle over coffee cake and sprinkle with nuts.

18. 18

    Serve warm or at room temp.