Sour Cream Coffee Cake

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.  

Ingredients

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

Instructions

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.