Delicious Sour Cream Coffee Cake

Ingredients:

• 12 tablespoons (1½ sticks) unsalted butter, at room temperature
• 1½ cups granulated sugar
• 3 extra-large eggs, at room temperature
• 1½ teaspoons pure vanilla extract
• 1¼ cups sour cream, at room temperature
• 2½ cups cake flour (see note)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt

For the streusel:

• ¼ cup light brown sugar, lightly packed
• ½ cup all-purpose flour
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon kosher salt
• 3 tablespoons cold unsalted butter, diced
• ¾ cup chopped walnuts or pecans

For the glaze:

• ½ cup confectioners’ sugar
• 2 tablespoons pure maple syrup

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 10-inch tube pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar for 4 to 5 minutes, until light. Add the eggs one at a time, then mix in the vanilla and sour cream.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish mixing with a spatula to ensure thorough mixing.
4. For the streusel, combine 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.
5. Spoon half of the batter into the prepared pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the remaining batter into the pan, spread it out, and scatter the remaining streusel on top.
6. Bake for 45 to 55 minutes, until a cake tester comes out clean. Allow the cake to cool on a wire rack for 30 minutes.
7. Carefully transfer the cake, streusel-side up, onto a serving plate. Whisk together the confectioners’ sugar and maple syrup, adding a few drops of water if necessary, to make the glaze thick but runny. Drizzle the glaze over the cake with a small spoon. Serve at room temperature.

Enjoy your delightful sour cream coffee cake!