Tuesday, May 12, 2009

Nutty Cinnamon Coffee Cake

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




Streusel:
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

Cake:
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

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

Streusel:
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.)

Cake:
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.

Bake:
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.

Glaze:
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!