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Today's Case:

Old River Road Bakery German Sour Cream Streusel Coffee Cake

While I was searching for Old River Road Bakery's Sunshine Cake recipe, I came across this one:

Tapatalk

German Sour Cream-Streusel Coffee Cake - Old River Road Bakery Wilkes Barre Pa 

Serves 8 to 10

ingredients:

1 1/4 cups coarsely chopped walnuts
1 1/4 cups (packed) golden brown sugar
4 1/2 teaspoons ground cinnamon
4 1/2 teaspoons unsweetened cocoa powder
6 tablespoons dried currants
3 cups cake flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tablespoon vanilla extract
1 16-ounce container sour cream
1 cup powdered sugar
1 tablespoon milk

Preparation:

Preheat oven to 350°F. Butter 12-cup Bundt pan. Mix first 5 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 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.)