Ingrédients pour Vanilla Streusel Coffee Cake
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- Pure Vanilla Extract
- ½ cup packed brown sugar
- 1 cup chopped nuts (walnuts or pecans recommended)
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- Warm Water
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Comment préparer Vanilla Streusel Coffee Cake
- Preheat oven to 325°F (160°C).
- Grease and flour a bundt pan.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Beat in 1 cup sour cream and 2 teaspoons vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate medium bowl, combine ½ cup packed brown sugar, 1 cup chopped nuts (walnuts or pecans recommended), and 1 teaspoon ground cinnamon.
- Pour ⅓ of the cake batter into the prepared bundt pan.
- Sprinkle with ½ of the nut mixture.
- Repeat layers: add another ⅓ of the batter, then the remaining nut mixture.
- Add the remaining ⅓ of the batter and smooth the top.
- In a small bowl, whisk together 2 teaspoons vanilla extract and 2 teaspoons warm water. Drizzle evenly over the batter.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
156g
Fat
96g
Carbs
22g
