Richie's Sour Cream Coffee Cake

After years of trying everyone else's Sour Cream Coffee Cake recipes, I finally have one I can call my own!

• Ready In: 1 hr 20 mins
• Serves: 10
• Yields: 1 cake

Ingredients

• cake

• 8  tablespoons unsalted butter, softened
• 1  cup sugar
• 2  eggs
• 1  tablespoon vanilla extract
• 2  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 2  cups sour cream

• crumb topping

• 1⁄4 cup all-purpose flour
• 1⁄3 cup  packed brown sugar
• 3  tablespoons  chilled butter, cut into small pieces
• 1⁄2 cup  chopped pecans

• glaze

• 1⁄2 cup powdered sugar
• 2  tablespoons pure maple syrup
• 1  teaspoon water

Directions

1. CAKE.
2. Cream butter and sugar with electric mixer until light and fluffy (4-5 minutes).
3. Add eggs one at a time.
4. Add vanilla.
5. Meanwhile combine flour, soda and powder in small bowl.
6. Gradually add flour to wet ingredients.
7. Fold in sour cream.
8. Make sure batter is well mixed and consistent.
9. FILLING AND TOPPING.
10. Mix all ingredients in small bowl working butter into the mixture to form a course mixture.
11. ASSEMBLY.
12. Pour half the cake batter into a greased tube, bundt or springform pan.
13. Sprinkle 1/2 the topping/filling mixture over batter.
14. Carefully pour and spread other half of batter over filling--spread to cover.
15. Sprinkle rest of topping on cake pressing lightly to adhere.
16. BAKE.
17. Bake in a preheated 350F oven for 60 minutes or until cake tester comes out clean. Cool on rack.
18. GLAZE.
19. Combine all glaze ingredients and drizzle over cooled cake.
20. Enjoy!