Sour Cream Coffee Cake

🥘 Ingredients

• unsalted butter 12 Tbsp
• granulated sugar 1 ½ cups
• eggs 2 extra-large
• vanilla 1 ½ tsp
• sour cream 1 ¼ cups
• cake flour 2 ½ cups
• baking powder 2 tsp
• baking soda ½ tsp
• salt 1 tsp
• light brown sugar ¼ cup
• all-purpose flour ½ cup
• cinnamon 1 ½ tsp
• salt ¼ tsp
• cold unsalted butter 3 Tbsp
• walnuts ¾ cup
• confectioners' sugar ½ cup
• maple syrup 2 Tbsp

1. 1

   Preheat the oven to 350°F. Grease and flour a 10-inch tube pan .
2. 2

   Cream the unsalted butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes , until light. Add the eggs one at a time, then add the vanilla and sour cream . In a separate bowl , sift together the cake 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 well mixed.
3. 3

   For the streusel, place the light brown sugar , all-purpose flour , cinnamon , salt , and cold unsalted butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts .
4. 4

   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 45 to 55 minutes , until a cake tester comes out clean.
5. 5

   Allow to cool on a wire rack for 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 thick but runny. Drizzle the glaze over the cake with a small spoon. Serve at room temperature.
6. 6

   Note: If you don’t have cake flour, you can substitute 2.25 cups all-purpose flour plus 1/4 cup cornstarch.
7. 7

   Note: If the eggs are cold, place the whole eggs in a bowl of warm water for 5 minutes before cracking them.