Sour Cream Streusel Coffee Cake

From: The Culinary Institute of America Breakfasts & Brunches

A loaf pan or muffin tins may be used.

Streusel mixture:
1/4 C plus 2 tablespoons packed light brown sugar
1/3 C finely chopped toasted walnuts
1/4 C chocolate chips
1/2 tsp ground cinnamon
1/2 tsp cocoa powder

Sour cream batter:
2 1/4 C all-purpose or cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
3/4 C sour cream
1 tsp vanilla extract
3/4 C unsalted butter, room temperature
3/4 C sugar

Preheat the oven to 350. Prepare a Bundt pan by spraying it lightly with cooking spray or rubbing with softened butter.
To prepare streusel, toss together the brown sugar, walnuts, chocolate chips, cinnamon, and cocoa until evenly blended. Set aside.
Sift the flour, baking powder, baking soda, and salt together. Set aside.
In a separate bowl, blend the eggs, sour cream, and vanilla. Set aside.
Cream the butter and sugar together until very smooth and light by hand with a wooden spoon or with an electric mixer using the paddle attachment, about 3 minutes.
Add the egg mixture in three addition, alternating with the flour mixture. Mix the batter until it is evenly blended after each addition, scraping down the bowl as needed. After the final addition, continue to mix the batter until smooth, 2-3 minutes.
Spoon half of the batter into the Bundt pan. Scatter the streusel mixture evenly over the batter and swirl with a skewer to blend the streusel in slightly. Add the remaining batter over the streusel.
Gently tap the filled pan to release any air bubbles. Bake until a skewer inserted into center of the cake comes out clean and the top is golden brown, about 1 hour 15 minutes.
Cool the cake in the pan for about 10 minutes before removing from the pan. Transfer to a cooling rack to finish cooling before slicing and serving or wrapping to store. Can be held at room temperature up to 3 days or frozen up to 2 months.