Wednesday, August 5, 2015

WALNUT STREUSEL COFFEE CAKE

Streusel:
1 cup chopped walnuts
1/2 cup packed brown sugar
2 tbsp butter, melted
1/2 tsp ground cinnamon

Combine in a small bowl and set aside.

Cake:
4 eggs, separated
1 cup butter, softened
1 3/4 cups sugar
1 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup sour cream
2 tsp powdered sugar, for garnish

Place the egg whites in a large bowl and let stand at room temperature 30 minutes.

Preheat oven to 350 degrees.
Grease with solid shortening and lightly flour a 10-inch Bundt pan.

In a large mixing bowl, cream the butter and sugar until light and fluffy; gradually add the egg yolks. Beat in the vanilla extract.

In a separate bowl, whisk the flour, baking powder and salt together; add to the butter/sugar mixture alternately with the sour cream. Beat well after each addition.

Clean mixer beaters. Beat egg whites on medium speed until stiff peaks form; fold into the cake batter.

Pour half the batter into the prepared Bundt pan; sprinkle the walnut mixture evenly over the batter. Top with the remaining batter.

Bake at 350 degrees for 45 - 55 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in the pan for 10 minutes.

Remove cake from pan to a wire rack to cool completely. Dust cooled cake with the powdered sugar.

Yield: 12 slices

Note: File Photo

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