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Author Notes: The sour cream makes it the most moist coffee cake you will ever have. The crunchy streusel with the tart cherries and the moist cake is such a perfect combination. I have made it with walnuts and raisins or currants, but this is my favorite combination. It takes just a few minutes to put together and can be made the night before.
I have literally thrown a brunch simply to have an excuse to make this coffee cake- I can't be trusted to have leftovers. —delish1
- 1 1/4 cups Coarsely chopped pecans
- 1 1/4 cups Light brown sugar
- 4 1/2 teaspoons ground cinnamon
- 4 1/2 teaspoons unsweetened powdered cocoa
- 6 tablespoons dried cherries
- 3 cups cake flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups sugar
- 1 tablespoon vanilla extract
- 16 ounces sour cream
- 1 cup powdered sugar, sifted
- 1 tablespoon milk
- Preheat oven to 350°F.
- Butter 12-cup Bundt pan
- Sift flour, baking soda, baking powder and salt into medium bowl.
- Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla.
- Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 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. Spoon remaining batter over.
- Bake cake until tester inserted near center comes out clean, 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.
- This recipe was entered in the contest for Your Best Holiday Breakfast II
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