Sour Cream Streusel Cake
Ingredients
1-1/4 Cups coarsely chopped Walnuts
1-1/4 Cups firmly-packed Light Brown Sugar
4-1/2 Teaspoons Ground Cinnamon
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 Butter, room temperature
1-1/2 Cups Sugar
3 Eggs
1 Tablespoon Vanilla Extract
1 (16-Ounce) container Sour Cream
1 Cup Confectioners' Sugar
1 Tablespoon Milk
Preparation
Preheat oven to 350 degrees.
1. Spray a 12-cup Bundt pan with non-stick cooking spray.
2. Mix nuts, brown sugar, cinnamon and cocoa powder and set aside. Sift flour, baking soda, baking powder and salt together and set aside.
3. Cream butter with 1-1/2 cups sugar. Beat in eggs, one at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture. Beat batter on high for 1 minute.
4. Pour 1/3 batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over top and sprinkle with remaining nut mixture. Finish with remaining batter.
5. Bake about 1 hour, until cake tester comes out clean. Cool cake in pan on a rack for 10 minutes. Loosen sides of cake with a small spatula. Turn cake out onto rack and cool 1 hour. Transfer to a serving platter.
6. Whisk confectioners' sugar and milk until smooth. Drizzle over top of cake. Serve slightly warm or at room temperature.
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