Barefoot Contessa's Sour Cream Coffee Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 12 tablespoons 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
• 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)
• 1/2 cup confectioners' sugar
• 2 tablespoons real maple syrup

Recipe

• 1 preheat the oven to 350 degrees.
• 2 grease and flour a 10-inch tube pan.
• 3 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 one at a time, then add the vanilla and sour cream.
• 4 in a separate bowl, sift together the flour, baking powder, baking soda, and salt.
• 5 with the mixer on low, add the flour mixture to the batter until just combined.
• 6 finish stirring with a spatula to be sure the batter is completely mixed.
• 7 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.
• 8 mix in the walnuts, if desired.
• 9 spoon half the batter into the pan and spread it out with a knife.
• 10 sprinkle with 3/4 cup streusel.
• 11 spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
• 12 bake for 50 to 60 minutes, until a cake tester comes out clean.
• 13 let cool on a wire rack for at least 30 minutes.
• 14 carefully transfer the cake, streusel-side up, onto a serving plate.
• 15 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.
• 16 **cook time does not include cooling the cake for 30 minutes on wire rack.