Ingredients
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1 1/4
-
1 1/4
-
5
-
5
-
6
-
3
-
1 1/2
-
1 1/2
-
3/4
-
3/4
-
-
-
-
-
Directions
Sour Cream-Streusel Coffee Cake,This is one great coffee cake to serve at brunch!,I am going thru some of my old food magazines to post the ones I want to save and here this one is! This might be one of the best coffee cakes I have ever tasted. I have made this many times, I usually leave out the currants. I saw this in Bon Appetit magazine, Dec. 1998 in their favorite restaurant recipes section, R.S.V. P. (see how long I have been keeping these cut-out recipes? LOL) The original recipe is from Cafe Zenon in Eugune, OR. Thanks for posting as it is no longer on the Bon Appetit website and I would have had to type it all in.
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Steps
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1
Done
|
Pre-Heat Oven to 350 Degrees. |
|
2
Done
|
Butter a Bunt Pan and Set Aside. |
|
3
Done
|
in a Small Bowl Mix Together the Walnuts, Brown Sugar, Cinnamon, Cocoa and Currants. |
|
4
Done
|
in a Medium Bowl Sift Together the Flour, Baking Soda and Baking Powder. |
|
5
Done
|
in a Large Bowl Beat the Butter and White Sugar Until Well Blended. |
|
6
Done
|
Beat in Eggs One at a Time. |
|
7
Done
|
Mix Dry Ingredients and Sour Cream Alternately Into Butter Mixture. |
|
8
Done
|
Beat on High For 1 Minute. |
|
9
Done
|
Pour 1/3 of the Batter Into the Prepared Bundt Pan. |
|
10
Done
|
Sprinkle With Half of the Nut Mixture. |
