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Paganini's Pantry

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Serves 12

 

For the Streusel:
¾ cups all-purpose flour
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter, chopped and chilled
1 cup coarsely chopped toasted walnuts

Mix together the dry ingredients including the walnuts.  Cut in the butter.  Refrigerate until ready to use in recipe. 

 

For the Cake:
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
1/2 teaspoon salt
¾ cup unsalted butter, room temperature
1 ½ cup granulated sugar
3 large eggs
1 Tablespoon orange zest (can add more if want a more intense orange flavor)
1 Tablespoon vanilla bean paste
1 ¼ cup sour cream

Preheat oven to 350 degrees F.  Butter a 9-inch tube pan with removable bottom.  Set aside. 

Sift together baking powder, baking soda, flour, spices, and salt.  Set aside.

In a kitchen mixer, cream together butter and sugar until light and fluffy.  Add eggs, orange zest, and vanilla and scrape down sides to fully incorporate.  Add the dry ingredients in two batches alternating with 2 batches of the sour cream.  Mix until fully combined. 

Scoop a third of the batter into the prepared tube pan.  Spread to even it out.  Place a 1/3 to a 1/2 of the streusel recipe evenly over the batter.  Top with remaining batter.  Top batter with remaining streusel. 

Bake until cake is golden brown and a cake tester comes out clean, approximately 45-55 minutes.   Cool completely and drizzle with glaze when ready to serve.

For the Drizzle:
1 cup powdered sugar
3 Tablespoons whole milk (more if needed)

Mix ingredients together in a bowl until it can drip off a spoon.  Add more milk if needed.  Drizzle over cooled coffee cake.

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