Sour Cream Coffee Cake

   I love coffee cakes.  The best part is always the streusel on top.  The best part about coffee cakes is you can eat them for breakfast, lunch and dinner.  It's one of those desserts you can't ever say you are tired of. 

   It's the weekend Desseritas, so make sure you have a great one since it will be a long weekend due to the Labor Day Holiday. 

Sour Cream Coffee Cake

Ingredients
1 1/2 sticks unsalted butter (room temperature)
1 1/2 cups granulated sugar
3 large eggs (room temperature)
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

Streusel
1/4 cup packed light brown sugar
1/2 cup all-purpose flour
1 1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
3 tbsp. cold unsalted butter, cut into pieces
3/4 cup walnuts, optional

Glaze
1/2 cup confectioners' sugar
2 tbsp. real maple syrup

Directions

1.  Preheat oven to 350 degrees F.  Grease loaf pan or 10-inch bundt pan. 
2.  In a bowl sift flour, baking powder, baking soda, and salt. In a separate bowl for the streusel, mix the brown sugar, flour, cinnamon, salt and butter.   Pinch together with your fingers until it forms a crumble.  Mix in the walnuts, if desired.
3.  In an electric mixer cream the butter and sugar with the paddle attachment on medium high speed for 4-5 minutes, until light.  Add eggs one at a time, scraping the bowl after each has mixed in.  Add the vanilla extract and sour cream.  Turn the mixture down to low, add the flour mixture.  Mix batter until  just combined.  Turn mixer off and stir batter with spatula to make sure the batter is fully incorporated.
4.  Spoon batter into pan, spread out with a knife and tap pan, to make sure batter is even in the pan.
5.  Scatter streusel over the top of the batter and push with fingers the streusel in the center of the dough.  Bake for 50 to 60 minutes, until the cake tester comes out clean.
6.  Cool on a wire rack for 30 minutes.  Invert onto a cake plate.  Whisk the confectioner's sugar and maple syrup and 4 tablespoons of water.  Add more water if necessary for a thinner glaze. Drizzle on top of cake.  Serve.

Recipe adapted from Barefott Contessa