Sour Cream Coffee Cake

Serves	Total Time
8-10	1.50 hours

Ingredients - Cake

12 Tbsp unsalted butter
1.5 cups granulated sugar
2 extra-large eggs
1.5 tsp vanilla
1.25 cups sour cream
2.5 cups cake flour
2 tsp baking powder
0.5 tsp baking soda
1 tsp salt

Ingredients - Streusel

0.25 cup light brown sugar
0.5 cup all-purpose flour
1.5 tsp cinnamon
0.25 tsp salt
3 Tbsp cold unsalted butter
0.75 cup walnuts

Ingredients - Glze

0.5 cup confectioners' sugar
2 Tbsp maple syrup

Cookware

1 10-inch tube pan
1 electric mixer
1 bowl
1 bowl
1 knife
1 cake tester

Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Note

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