Chocolate Nut Sour Cream Coffeecake

Yield: 16 servings

Ingredients

Nut Mixture

• 2/3 cup walnuts, finely chopped
• 3 tablespoons cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/3 cup granulated sugar

Coffecake

• 3/4 cup (1 1/2 sticks) butter or, softened
• 1 1/2 cups granulated sugar
• 3 cups all-purpose flour
• 1 1/2 cups sour cream
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 2 teaspoons vanilla extract
• Grated peel of 1 orange
• 3 eggs
• Confectioners' sugar (optional)

Instructions

Nut Mixture

1. About 3 hours before serving or early in day: in small bowl, mix walnuts, cocoa, cinnamon and 1/3 cup sugar; set aside.

Coffeecake

1. Heat oven to 350 degrees F. Grease 10-inch Bundt pan.
2. In large bowl, with mixer at low speed, beat butter with 1 1/2 cups sugar until blended. Increase speed to high; beat until light and fluffy.
3. Add flour and remaining ingredients except confectioners' sugar; beat at low speed until mixed, constantly scraping bowl with rubber spatula. At medium speed, beat for 3 minutes, occasionally scraping bowl.
4. Spread half of batter in pan; sprinkle with nut mixture; top with remaining batter.
5. Bake for 60 to 65 minutes until a wooden pick inserted in center comes out clean.
6. Cool coffeecake in pan on wire rack for 10 minutes.
7. Remove coffeecake from pan; cool slightly.
8. Serve warm or cool coffeecake on wire rack to serve later.
9. Sprinkle coffeecake with confectioners' sugar to serve, if desired.

Nutrition

Per serving: 340 calories