Cinnamon Streusel Coffee Cake
Ingredients
1 cup butter or margarine, divided
1 cup chopped walnuts
½ cup firmly-packed dark brown sugar
5 teaspoons ground cinnamon, divided
1 teaspoon ground nutmeg, divided
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
2 eggs
2 teaspoons pure vanilla extract
½ cup dairy sour cream
½ cup milk
2 tablespoons confectioners’ sugar
1 teaspoon water
Methods/steps
In a small saucepan melt ¼ cup of the butter. Stir in walnuts, brown sugar, 2 teaspoons of the cinnamon and ½ teaspoon of the nutmeg; mix well and reserve for later use. In a medium bowl mix together flour, baking powder, baking soda, salt and remaining 3 teaspoons cinnamon and ½ teaspoon nutmeg; set aside. In the large bowl of an electric mixer cream remaining ¾ cup butter with granulated sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla extract. Alternately stir in flour mixture with sour cream and milk, beginning and ending with flour. Blend until smooth. Spoon half of the butter into a greased 9-inch tube pan. Spread half of the reserved nut mixture over batter. Repeat once more. Bake in a preheated moderate oven (350 F.) until golden and cake tester inserted into center comes out clean, about 45 minutes. Let cool in pan on wire rack for 10 minutes. Remove cake from pan; cool on rack. Mix confectioners’ sugar with water; dribble over cake. Slice and serve.