My niece Heidi and her husband Mark came to stay with us this weekend. Heidi, along with my daughter Courtney, loves my coffee cake so I thought I would make a new one for them this weekend. This is similar to the other coffee cake that they love but is a different shape and the streusel is in the middle instead of on top, tastes pretty similar though. This recipe came from the December 18, 2009 issue of “All You” magazine.
1 cup walnuts or pecans, very finely chopped (I used walnuts)
1/3 cup sugar
1/3 cup packed light brown sugar
1/2 teaspoon cinnamon
pinch of salt
2 cups cake flour (I didn’t have any cake flour so found this substitution on the internet – 1 3/4 cups flour plus 1/4 cup cornstarch)
1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sugar
3/4 cup packed light brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3 eggs plus 1 egg yolk, at room temperature
1 cup sour cream, at room temperature
2 teaspoons vanilla
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
1 Preheat oven to 350. Grease a 12 cup Bundt pan or tube pan. Make streusel: In a bowl, combine nuts, both sugars, cinnamon and salt; set aside.
2 Make cake: In a bowl, whisk together flours, baking powder and salt. Using an electric mixer on medium speed, beat both sugars and butter until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, mixing after each addition, then beat in egg yolk. Beat in 1/2 of the flour mixture, until just combined. Stir in sour cream and vanilla, then fold in remaining flour mixture. Do not overmix. Batter will be thick.
3 Spread 2/3 of batter evenly in pan. Sprinkle streusel over top then top with remaining batter, gently spreading batter until streusel is entirely covered. Bake until a cake tester inserted in center of cake comes out clean, 35 – 40 minutes. Let cake cool on wire rack for 10 minutes, then turn out of pan onto wire rack to cool.
4 Make glaze: Sift powdered sugar into small bowl, add milk and vanilla and mix with a fork until smooth. Drizzle glaze over top of cake, allowing some to drip down sides.