Decadent Sour Cream Walnut-Streusel Coffee Cake
Indulge in this luxurious Decadent Sour Cream Walnut-Streusel Coffee Cake, perfect for lazy Sunday mornings or special gatherings. This rich cake combines a tender sour cream batter with a delightful cinnamon and cocoa streusel filling, punctuated with the crunch of walnuts and sweetness of dried currants. Drizzled with a creamy powdered sugar glaze, this moist coffee cake is a scrumptious treat that pairs wonderfully with a steaming cup of coffee or tea. Share this deliciously easy-to-make recipe with friends and family, and watch it become a beloved staple in your baking repertoire.
N/A
Servings
250
Calories
17
Ingredients
Ingredients
Coarsely chopped walnuts
1 1/4 cups (Chop the walnuts coarsely)
Packed brown sugar
1 1/4 cups (Pack firmly into the measuring cup)
Ground cinnamon
5 teaspoons (Use ground cinnamon)
Unsweetened cocoa powder
5 teaspoons (Use cocoa powder for flavor)
Dried currants
6 tablespoons (Wash and drain before using)
All-purpose flour
3 cups (Sift before measuring)
Baking soda
1 1/2 teaspoons (Use for leavening)
Baking powder
1 1/2 teaspoons (Use for leavening)
Salt
3/4 teaspoon (Use fine salt)
Butter (at room temperature)
3/4 cup (Softened for easier creaming)
Granulated sugar
1 1/2 cups (Use regular white sugar)
Large eggs
3 (Bring to room temperature)
Pure vanilla extract
1 tablespoon (Use pure for better flavor)
Sour cream (not low fat)
1 (16 ounces) container (Use full-fat sour cream)
Powdered sugar
1 cup (Sift if clumpy)
Milk
1 tablespoon (Use for thinning the glaze)
Chopped walnuts
1/4 cup (For garnish)
Instructions
1
Preheat your oven to 350°F (175°C) and generously butter a bundt pan, ensuring every nook and cranny is covered to prevent sticking.
2
In a small bowl, combine the coarsely chopped walnuts, packed brown sugar, ground cinnamon, unsweetened cocoa powder, and dried currants. Stir well and set aside.
3
In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution. Set aside.
4
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
5
Add the eggs one at a time, mixing well after each addition until fully incorporated. Then, stir in the pure vanilla extract.
6
Gradually mix the dry ingredients and sour cream into the butter mixture, alternating between the two. Begin and end with the dry ingredients, and mix on medium speed until just combined, about 1 minute.
7
Pour 1/3 of the batter into the prepared bundt pan, ensuring an even layer on the bottom.
8
Sprinkle half of the walnut-streusel mixture over the batter evenly.
9
Carefully spoon another 1/3 of the remaining batter over the streusel layer, smoothing it out gently.
10
Sprinkle the rest of the streusel mixture on top of this layer and follow with the last third of the cake batter, spreading it out evenly.
11
Bake in the preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean.
12
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes on a wire rack.
13
Carefully invert the pan onto the rack to remove the cake. Allow it to cool completely for about 1 hour.
14
While the cake cools, prepare the glaze by whisking together the powdered sugar and milk in a small bowl until smooth and drizzle-worthy.
15
Once the cake has cooled, drizzle the glaze generously over the top and sprinkle with the reserved chopped walnuts for a finishing touch.
16
Slice and serve warm or at room temperature, enjoying every bite of this delectable coffee cake.
Nutrition Information
15
Fat
27.5
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Sour Cream Walnut-Streusel Coffee Cake.
What are the main flavor components of this cake?
The cake features a tender sour cream batter, a cinnamon and cocoa walnut-streusel filling, and a sweet powdered sugar glaze.
How many calories are in a serving of this coffee cake?
There are approximately 250 calories per serving.
What kind of pan is required for this recipe?
A bundt pan is required for baking this coffee cake.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How should the bundt pan be prepared?
The pan should be generously buttered, ensuring every nook and cranny is covered to prevent sticking.
What ingredients are in the walnut-streusel mixture?
The streusel contains coarsely chopped walnuts, packed brown sugar, ground cinnamon, unsweetened cocoa powder, and dried currants.
Should the dry ingredients be sifted?
Yes, you should sift together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution.
How long should I cream the butter and sugar?
Use an electric mixer to cream the butter and granulated sugar for about 3 to 5 minutes until light and fluffy.
How should the eggs be incorporated into the batter?
Add the eggs one at a time, mixing well after each addition until they are fully incorporated.
How do I mix the dry ingredients and sour cream into the butter mixture?
Gradually mix them in by alternating between the dry ingredients and the sour cream, beginning and ending with the dry ingredients.
How do I layer the batter and streusel in the pan?
Pour 1/3 of the batter, sprinkle half the streusel, add another 1/3 batter, the rest of the streusel, and finish with the final 1/3 of the batter.
What is the total baking time for the cake?
The cake should bake for 55 to 65 minutes.
How can I tell if the coffee cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan after baking?
Allow the cake to cool in the pan for about 10 minutes on a wire rack.
How long should the cake cool before adding the glaze?
After removing it from the pan, let the cake cool completely for about 1 hour.
What are the ingredients for the glaze?
The glaze is made by whisking together 1 cup of powdered sugar and 1 tablespoon of milk.
What type of sour cream is best for this recipe?
The recipe recommends using full-fat sour cream (not low fat) for the best richness.
How should the dried currants be prepared?
The dried currants should be washed and drained before being added to the streusel mixture.
How much cocoa powder is used in the recipe?
The recipe calls for 5 teaspoons of unsweetened cocoa powder.
What is the fat content per serving?
Each serving contains 15 grams of fat.
How many carbohydrates are in a single serving?
There are 27.5 grams of carbohydrates per serving.
How much protein is provided per serving?
There are 4 grams of protein in each serving.
Is this an easy recipe to follow?
Yes, it is described as a deliciously easy-to-make recipe suitable for various occasions.
When is the best time to serve this cake?
It is perfect for lazy Sunday mornings, brunches, or special gatherings with friends and family.
Can the cake be served warm?
Yes, you can serve the cake either warm or at room temperature.
What drinks pair well with this coffee cake?
It pairs wonderfully with a steaming cup of coffee or tea.
Why is pure vanilla extract recommended?
Pure vanilla extract provides a better and more authentic flavor than imitation versions.
Should the butter be at room temperature?
Yes, using softened butter at room temperature makes the creaming process much easier.
What is used as a final garnish on top of the glaze?
The cake is topped with 1/4 cup of reserved chopped walnuts for a finishing touch.