Wednesday, February 6, 2013
Sour Cream Streusel Coffee Cake - Unknown Cookbook
1/4 cup plus 2 tablespoons packed light brown sugar
1/3 cup finely chopped toasted walnuts
1/4 cup chocolate chips
1/2 teaspoon ground cinnamon
1/2 teaspoon cocoa powder
Sour Cream Batter
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla extract
3/4 cup unsalted butter, room temperature
3/4 cup sugar
Preheat the oven to 350. Prepare a Bundt pan by spraying it lightly with cooking spray or rubbing with softened butter.
To prepare streusel, toss together the brown sugar, walnuts, chocolate chips, cinnamon, and cocoa until evenly blended. Set aside.
Sift flour, baking powder, baking soda, and salt together. Set aside.
In a separate bowl, blend the eggs, sour cream, and vanilla. Set aside.
Cream the butter and sugar together until very smooth and light by hand with a wooden spoon or with an electric mixer using the paddle attachment, about 3 minutes.
Add the egg mixture in three additions, alternating with the flour mixture. Mix the batter until it is evenly blended after each addition, scraping down the bowl as needed. After the final addition, continue to mix the batter until smooth, 2-3 minutes.
Spoon half of the batter into the Bundt pan. Scatter the streusel mixture evenly over the batter and swirl with a skewer to blend the streusel in slightly. Add the remaining batter over the streusel.
Gently tap the filled pan to release any air bubbles. Bake until a toothpick inserted into center of the cake comes out clean and the top is golden brown, about 1 hour and 15 minutes.
Cool the cake in the pan for bout 10 minutes before removing from pan. Transfer to a cooling rack to finish cooling before slicing and serving or wrapping to store. This cake can be held at room temperature for up to 3 days or frozen for up to 2 months.