Sour Cream Streusel Coffee Cake

[Beth E. (NJ)]

SOUR CREAM-STREUSEL COFFEE CAKE

1 1/4 cups coarsely chopped walnuts
1 1/4 cups (packed) golden brown sugar
4 1/2 teaspoons ground cinnamon
4 1/2 teaspoons unsweetened cocoa powder
6 tablespoons dried currants
3 cups cake flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room
temperature
1 1/2 cups sugar
3 large eggs
1 tablespoon vanilla extract
1 16-ounce container sour cream

1 cup powdered sugar
1 tablespoon milk

Preheat oven to 350°F. Butter 12-cup Bundt pan. Mix first 5 ingredients in small bowl. Set nut mixture aside. Sift flour, baking soda, baking powder and salt into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions.
Beat batter on high 1 minute.

Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over.

Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter.

Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature. (Can be prepared a day ahead. Cool completely. Wrap in foil and let stand at room temperature.)

I have just one thing to say.......yum, yum, yum, yum, yum. We'll be trying this asap! Thanks for posting it. :D