Barefoot Contessa Sour Cream Coffee Cake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 12 tablespoons unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 3 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
• 1/2 cup light brown sugar, packed
• 1 cup all-purpose flour
• 3 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cut into pieces
• 1 1/2 cups chopped walnuts (optional)
• 1/2 cup powdered sugar
• 2 tablespoons real maple syrup

Recipe

• 1 preheat the oven to 350 degrees f. grease and flour a 10-inch tube pan.
• 2 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.
• 3 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.
• 4 spoon half the batter into the pan and spread it out with a knife. sprinkle with 1 1/2 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.
• 5 let cool on a wire rack for at least 30 minutes. carefully transfer the cake, streusel side up, onto a serving plate. whisk the powdered 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.