Tuesday, May 12, 2009

Nutty Cinnamon Coffee Cake

This is a great recipe.  I made it for my Mom for Mother's Day.

2 TBSP AP Flour
2 TBSP Unsalted butter, melted and cooled slightly
1/4 cup packed light brown sugar
2 tsp ground cinnamon
3/4 cups walnuts (or pecans), toasted

2 1/2 cup AP Flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 cups granulated sugar
4 large eggs, room temperature
1 cup sour cream, room temperature
1 tsp vanilla
16 TBSP butter, meted and cooled

1 1/4 cups powdered sugar
1 1/2 TBSP whole milk (I used 1/2 and 1/2)
1 tsp vanilla

Process flour, brown sugar, cinnamon, butter and nuts in food processor until finely ground.  Transfer to a bowl and wipe out food processor ( I didn't do this.)

Adjust oven rack to the middle and preheat oven to 325.  Grease and flour a 12 cup non-stick bundt pan.  Combine flour, baking powder, baking soda, and salt in bowl.  In food processor, blend sugar, eggs, sour cream and vanilla until smooth, about 1 minute.   With machine running, slowly pour in butter until incorporated, then add flour mixture and pulse until just combined.

Pour half of batter into pan and top with streusel mixture.  Cover with remaining batter, using spatula to smooth.  Bake until golden brown and a toothpick comes out clean.  50 to 60 minutes (mine took a little over an hour).  Cool cake in pan 20 minutes.

While cake is cooling, whisk powdered sugar, milk and vanilla in a bowl until smooth. Turn cake onto a cooling rack set over a cookie sheet.  Pour glaze over warm cake.  Cool completely, at least 2 hours.  Can be stored at room temp covered for 2 days).

1 comment:

Jennifer said...

I need to try this recipe. It looks beautiful!