Sour Cream Coffee Cake

Ingredients

12 tbsp (1 1/2 sticks) unsalted butter at room temp

1 1/2 cups granulated sugar

3 extra large eggs at room temp

1 1/2 tsp pure vanilla extract

1 1/4 cups sour cream

2 1/2 cups cake flour (not self rising)

2 tsp baking powder

1/2 tsp baking soda 

1/2 tsp kosher salt 

For the streusel:

3/4 cup light brown sugar, packed

1/2 cup flour

1 1/2 tsp cinnamon

1/4 tsp kosher salt

3 tbsp cold unsalted butter, cut in pieces

3/4 cup chopped walnuts, optional

For the glaze:

1/2 cup confectioners sugar

2 tbsp real maple syrup

Directions

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment 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. With the mixer on low, add the flour mixture to the batter until just combined. 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, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup 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, streusel side up, 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. Drizzle as much as you like over the cake with a fork or spoon.

Ina Garten