Off to NYC! :D

The last time we were in New York was almost 3 years ago when AC used to live there, so we're pretty excited. While our visit is already jam packed with wedding festivities, work, dinner engagements, and of course, family time...I still want to try to sneak a meal in at one of David Chang's infamous restaurants. What I've literally been thinking about all day is (no joke), Momofuku ssam bar or noodle bar -- suggestions, anyone?!





Anyway, here's some coffee cake that I made for our lovely host who will be graciously sharing her tiny NYC apt with us all week. Sour cream cakes are one of my favorite because they're extra moist and tender. This one gets bonus points from its delicious cinnamon/walnut streusel, which when layered into the batter, gives the soft cake a wonderful texture and flavor.







Oh, you know I'm packing some of this with us for our upcoming 6-hour long transcontinental flight. ;) NYC, here we come!

Sour Cream-Streusel Coffee Cake
Adapted from Bon Appetit, December 1998

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

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

Preheat oven to 350°F. Butter 12-cup Bundt pan. Mix first 4 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.

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 45 minutes. 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.