Temperature: 350 ° F
Ingredients
- 1 1/4 cups coarsely chopped walnuts
- 1 1/4 cups (packed) golden brown sugar
- 4 1/2 teaspoons ground cinnamon
- 6 teaspoons unsweetened cocoa powder
- 1/4 cup 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 granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 16-ounce container sour cream
- 1 cup powdered sugar
- 1 tablespoon milk
Instructions
Preheat oven to 350 F. Butter a La Forme 9 x 13 rectangular cake 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.
Bake cake until tester inserted near center comes out clean, about 50 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides with a nylon spatula 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.
Serves 8 to 10.
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