Friday, October 9, 2009

Sour Cream Streusel Coffee Cake

Yummy, Yummy, Yummy!

1 1/4 c. packed brown sugar
4 1/2 t. cinnamon
4 1/2 t. unsweetened cocoa powder
3 c. cake flour
1 1/2 t. baking soda
1 1/2 t. baking powder
3/4 t. salt
3/4 c. butter, softened
1 1/2 c. sugar
3 large eggs
1 T. vanilla
16 oz. sour cream

1 c. powdered sugar
1 T. milk

* Preheat oven to 350 degrees.  Butter and flour 12 c. Bundt pan.  Mix brown sugar, cinnamon and cocoa powder in small bowl.  Set aside.  In medium bowl mix flour, baking soda, baking powder and salt.  In large bowl, using electric mixer beat butter and sugar until well blended.  Beat eggs in one at a time. Add vanilla and mix.  Mix in dry ingredients and sour cream alternately into butter mixture.  Beat on high for one minute.

* Pour 1/3 into pan.  Sprinkle with half of brown sugar mixture.  Spoon another 1/3 of batter over that.  Sprinkle the rest of brown sugar over batter and then pour rest of batter on top.  Bake until tester inserted near center comes out clean, about 1 hour.  Cool for 10 minutes in pan on cooling rack.  Cut around sides to loosen and dump out on to cooling rack and cool for another hour.  Transfer to pretty plate or platter.

* Whisk together powdered sugar and milk in small bowl.  Drizzle over coffee cake.  Serve. 
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