Barefoot Contessa's Sour Cream Coffee Cake

Recipe by Juenessa
READY IN: 1hr 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 to 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.
  • **Cook time does not include cooling the cake for 30 minutes on wire rack.
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