It’s no secret that I love baking and this recipe is my “go-to”! I make it for Easter brunch, babies showers, just about any occasion. It’s a recipe that you can make ahead and the leftovers are delicious days later with a cup of coffee.
It’s a fairly easy and standard recipe. Make the streusel ahead…and my biggest advice: make double! The key to the perfect coffee cake is enough of that crumbly sugar and nut mixture, seeping out of every nook and cranny.
Set aside the streusel concoction and make the cake. The difference you’ll notice in this cake is the sour cream…and yes, it seems like I put sour cream in everything! The sour cream makes it super moist and rich, a good combination for a dense cake.
As you get the bundt pan ready, make sure to grease it well. I have a tendency to end up with a chunk of cake stuck when I go to take it out. So, I use butter or Pam spray. You start with cake batter, using about half of the bowl. Then layer about 3/4 of the streusel, then the batter again. Finish with the remaining streusel and bake.
After drizzling the glaze with a spoon, you end up with a gorgeous cake that is equally as tasty!
- 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 3 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups sour cream
- 2 1/2 cups cake flour (not self-rising)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
For The Streusel
- 1/4 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 3/4 cup chopped walnuts, optional
For The Glaze
- 1/2 cup confectioners’ sugar
- 2 tablespoons real maple syrup
Preheat the oven to 350 degrees F. 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 1 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.
**I often double the streusel portion!
Adapted from the Food Network