Sour Cream Coffee Cake (tube pan style)

Sour Cream Coffee Cake (Adapted from Ina Garten)

For the cake batter

2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
12 tablespoons (3/4 cup or 1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla
1 1/4 cups sour cream

For the streusel

1 cup all-purpose flour
1/2 cup packed brown sugar
2 1/2 teaspoons cinnamon
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/4 cup chopped walnuts

For the glaze

1/2 cup confectioners' sugar
2 tablespoons pure maple syrup

To prepare the cake batter

Preheat the oven to 350 degrees.

In a medium bowl, whisk together cake flour, baking powder, baking soda and salt.

In a large mixing bowl, beat together butter and sugar until fluffy and light. Beat in the eggs, one at a time, mixing until well combined after each. Mix in vanilla and sour cream. Add dry ingredients and stir just until combined.

To prepare the streusel

In a medium bowl, add flour, brown sugar, cinnamon, salt and butter - use your fingers or a pastry blender to mix in the butter until it forms a crumble streusel. Stir in walnuts.

Scoop about half of the batter into a 10" tube pan that has been lightly buttered and floured, smoothing the top with a spatula. Scatter about 1 1/4 to 1 1/2 cup streusel over the batter. Spoon the remaining batter over the streusel mixture, gently smoothing it out with a spatula. Scatter remaining streusel on top, lightly pressing it into the batter to adhere. Place pan into the oven and bake until a wooden skewer placed in the center comes out mostly clean with a few moist crumbs attached, about 50 to 60 minutes.

Remove pan from the oven and set on a wire rack to cool for 20 t0 30 minutes. Carefully unmold and transfer cake, streusel side up, onto a wire rack to cool completely.

To prepare glaze

In a small bowl, whisk together confectioners' sugar and maple syrup until smooth, adding a few drops of water, if necessary, to make the glaze thin enough. Drizzle glaze over the cake.

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