Sour cream coffee cake recipe

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature

• 1 1/2 cups granulated sugar
• 3 large eggs at room temperature
• 1 1/2 teaspoons vanilla
• 1 1/4 cups sour cream
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For the {doubled-down} streusel:

• 1/2 cup light brown sugar, packed
• 1 cup all-purpose flour
• 1 tablespoon ground cinnamon
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into pieces
• 1 1/2 cups chopped walnuts

For the glaze:

• 1/2 cup confectioners’ sugar
• 2 tablespoons real maple syrup

Preheat the oven to 350 degrees F. butter 10-inch tube pan .

Cream the butter and sugar in the bowl of an electric mixer for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Sift together a few times – I usually go for 5; the more you sift, the closer to cake flour it becomes. With the mixer on low, add the flour mixture to the batter until just combined. No over-mixing allowed! Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts.

Spoon half the batter into the pan and spread it out with a rubber spatula. Sprinkle with half the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Be careful not to add too much water – I think I did, because it ran down the cake pretty quickly. I would have liked it to be a little thicker, so more would have sat on the cake as opposed to the dish. just grab a spoon and drizzle it over the top, and prepare yourself for sour cream coffee cake heaven.