Sour Cream Coffee Cake

So, I'm back. I had no intention of being away for so long. It really wasn't planned, and I'm a total planner, so that's odd. Once Spring Break hit for my husband and kids, I found I wanted a break too - from a lot of things. I took a break from my blog, took a break from the computer in general, took a break from the gym, and took a break from feeling like I had to do things. Ahhh, it was nice. So nice in fact, that my own little Spring Break almost lasted two weeks. Breaks are a good thing. But so is being back.

I decided to come back with a little coffee cake. This one is good, really good. My son and I were the first to bite into this treat morning and we thoroughly enjoyed our bites. Especially the ones with the streusel and glaze - yummy. Treat yourself and make it this weekend. It seems like the perfect treat for a lazy Sunday morning with a hot cup of coffee and your favorite magazine.

Sour Cream Coffee Cake

serves 8-10

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 (I recommend doubling the streusel. It’s SO good!)

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.