Barefoot Contessa's Sour Cream Coffee Cake

Nutrition

Ingredients

Directions

1. 1

   Preheat the oven to 350 degrees

2. 2

   Grease and flour a 10-inch tube pan

3. 3

   Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes , until light

4. 4

   Add the eggs one at a time , then add the vanilla and sour cream

5. 5

   In a separate bowl , sift together the flour , baking powder , baking soda , and salt

6. 6

   With the mixer on low , add the flour mixture to the batter until just combined

7. 7

   Finish stirring with a spatula to be sure the batter is completely mixed

8. 8

   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

9. 9

   Mix in the walnuts , if desired

10. 10

    Spoon half the batter into the pan and spread it out with a knife

11. 11

    Sprinkle with 3 / 4 cup streusel

12. 12

    Spoon the rest of the batter in the pan , spread it out , and scatter the remaining streusel on top

13. 13

    Bake for 50 to 60 minutes , until a cake tester comes out clean

14. 14

    Let cool on a wire rack for at least 30 minutes

15. 15

    Carefully transfer the cake , streusel-side up , onto a serving plate

16. 16

    Whisk the confectioners' sugar and maple syrup together , adding a few drops of water if necessary , to make the glaze runny

17. 17

    Drizzle as much as you like over the cake with a fork or spoon

18. 18

    Cook time does not include cooling the cake for 30 minutes on wire rack