Sour Cream Streusel Coffee Cake

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This is one great coffee cake to serve at brunch!!

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Steps

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Pre-heat oven to 350 degrees.

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Butter a bunt pan and set aside.

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

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

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

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Beat in eggs one at a time.

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Mix dry ingredients and sour cream alternately into butter mixture.

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Beat on high for 1 minute.

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

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Sprinkle with half of the nut mixture.

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

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

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

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Invert pan on the same rack and remove cake.

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

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

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Drizzle over coffee cake and sprinkle w.

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Ingredients

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walnuts, brown sugar, cinnamon, unsweetened cocoa powder, dried currants, flour, baking soda, baking powder, salt, butter, sugar, eggs, pure vanilla extract, sour cream, powdered sugar, milk