Streusel Sour Cream Coffee Cake

This streusel-filled sour cream coffee cake, drizzled with a sweet icing, is a classic.

Recipe Ingredients:

1 1/4 cups finely chopped walnuts
1 1/4 cups brown sugar, packed
4 1/2 teaspoons ground cinnamon
4 1/2 teaspoons fine instant coffee powder
4 1/2 teaspoons unsweetened cocoa powder
3 cups cake flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (16-ounce) container sour cream
1 cup powdered sugar
1 tablespoon milk

Cooking Directions:

1. Preheat oven to 350°F (175°C). Butter 12-cup Bundt pan. Set aside.
2. Mix first 5 ingredients in small bowl. Set nut mixture aside.
3. Sift flour, baking soda, baking powder and salt into medium bowl.
4. 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. With electric mixer, beat batter on high 1 minute.
5. 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.
6. Bake cake until wooden pick 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.
7. Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature.

Makes 10 to 12 servings.