We love coffee cake with our coffee cake
especially Sour Cream Coffee Cake
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners’ sugar
2 tablespoons real maple syrup
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). 10 inch tube pan, greased and floured
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 4 to 5 minutes. 1 at a time, add the eggs, vanilla, and sour cream to the mixture. Sift the flour, baking powder, baking soda, and salt together in a separate mixing bowl. Mix on low speed until just combined, then add the flour mixture to the batter. To ensure the batter is completely mixed, finish stirring with a spatula.
To make the streusel, combine the brown sugar, flour, cinnamon, salt, and butter in a bowl and crumble with your fingers. If desired, add in the walnuts.
Half of the batter should be spooned into the pan and spread with a knife. 3/4 cup streusel, sprinkled on top Scatter the remaining streusel on top of the batter in the pan. Cook for 50–60 minutes, or until a cake tester inserted in the center comes out clean.
Allow for 30 minutes of cooling on a wire rack. Place the cake on a serving plate with the streusel side up. To make the glaze runny, whisk together the confectioners’ sugar and maple syrup. If necessary, add a few drops of water. Use a fork or a spoon to drizzle as much as you want over the cake.