This recipe comes from Barefoot Contessa Parties. I've gotten tons of recipes from this cookbook that I love. If you don't want to buy it, check it out from the library.
12 T butter at room-temperature
1 1/2 cups sugar
3 eggs at room temperature
1 1/2 t vanilla
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising) (you can sub 2 1/4 c flour + 1/4 c cornstarch)
2 t baking powder
1/2 t baking soda
1/2 t kosher salt
For the Streusel
3/4 c light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 t ground cinnamon
1/4 t kosher salt
3 T cold unsalted butter, cut into pieces
3/4 c chopped walnuts (optional)
For the Glaze
1/2 c confectioners' sugar
2 T real maple syrup
Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 or 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 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.
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.
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 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 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 runny. Drizzle as much as you like over the cake with a fork or spoon.