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Mendocino Streusel Coffeecake




Source of Recipe


Internet


List of Ingredients




STREUSEL:
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons fine instant coffee powder
3 tablespoons cocoa powder
1 cup finely chopped walnuts
Stir brown sugar with cinnamon, coffee powder, cocoa and walnuts; set aside.

COFFEECAKE:
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter, room temperature
2 teaspoons vanilla extract
1 1/2 cups granulated sugar
3 eggs
1 pint sour cream
Confectioners' sugar


Recipe



Heat oven to 375 degrees F. Have ready a buttered and floured 10-inch Bundt pan, or coat it with a nonstick cooking spray. Stir flour with baking powder, baking soda and salt; set aside. Beat butter with an electric mixer
until light and fluffy. Add vanilla and sugar; beat mixture 3 minutes. Add eggs and beat at high speed 5 minutes, until mixture is light and creamy.
Alternately add flour mixture in 3 additions, using lowest speed of mixer, and sour cream in 2 additions, beating only until smooth after each addition.

Spread a thin layer of batter in bottom of prepared pan. Sprinkle with 1/3 of streusel mixture. Continue making these layers until there are 4 of batter and 3 of slreusel. The top layer should be batter and it should be
thin. Bake coffeecake until a toothpick inserted in center comes out clean, about 1 hour. Take it out of oven to a rack and let cool 5 minutes in pan.
Turn cake out of pan and sprinkle with sifted confectioners' sugar before serving.

Servings: 12 to 16