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.
Originally Submitted
4/26/2014
0 Out of 5 from
0 reviews
You can add this Cake - Sour Cream Coffee Cake recipe to your own private DesktopCookbook.
