This is a delicious holiday dessert, courtesy of Bon Appetit. Enjoy!
What You’ll Need:
1 ¼ cups coarsely chopped walnuts
¾ – 1 cup (packed) golden brown sugar
4 ½ teaspoons ground cinnamon
4 ½ teaspoons unsweetened cocoa powder
6 tablespoons dried currants
3 cups cake flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
¾ teaspoon salt
¾ cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 tablespoon vanilla extract
1 16-ounce container sour cream
1 cup powdered sugar
1 tablespoon milk
What to Do:
Preheat oven to 350°F. Then, butter a 12-cup Bundt pan. Mix the first five 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 ½ cups sugar in large bowl until blended. Beat in eggs one at a time, and then mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in three additions. Beat batter on high for one minute.
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, and then spoon remaining batter over.
Bake cake until tester inserted near center comes out clean, or 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.
Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature. (Can be prepared 1 day ahead. Cool completely. Wrap in foil and let stand at room temperature.)
