We make this Coffee Cake every Christmas morning. We really do need to make it more often though, it is that good!
Contributor: John Elder
1 1/4 cups coarsely chopped walnuts
1 1/4 cups (packed) golden brown sugar
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.)
Bon Appétit | December 1998
Cafe Zenon, Eugene OR