Sour Cream-Streusel Coffee Cake - cooking recipe

Ingredients

1 1/4 cups coarsely chopped walnuts
1 1/4 cups packed brown sugar
5 teaspoons cinnamon
5 teaspoons unsweetened cocoa powder
6 tablespoons dried currants
3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup butter, at room temp
1 1/2 cups sugar
3 large eggs
1 tablespoon pure vanilla extract
1 (16 ounce) container sour cream (not low fat)
1 cup powdered sugar
1 tablespoon milk
1/4 cup chopped walnuts

Preparation

Pre-heat oven to 350 degrees.
butter a bunt pan and set aside.
In a small bowl mix together the walnuts, brown sugar, cinnamon, cocoa and currants.
In a medium bowl sift together the flour, baking soda and baking powder.
In a large bowl beat the butter and white sugar until well blended.
Beat in eggs one at a time.
Mix dry ingredients and sour cream alternately into butter mixture.
Beat on high for 1 minute.
Pour 1/3 of the batter into the prepared bundt pan.
Sprinkle with half of the nut mixture.
Spoon 1/3 of the batter over the nut mixture, sprinkle with the remaining nut mixture and top with the remaining batter.
Bake for 1 hour or until a toothpick inserted in the deepest part comes out clean.
Remove from oven and allow to cool for 10 minutes on a rack.
Invert pan on the same rack and remove cake.
Allow to cool for 1 hour then transfer to a serving platter.
Whisk powdered sugar and milk in a small bowl until smooth.
Drizzle over coffee cake and sprinkle with nuts.
Serve warm or at room temp.