Name: Sour Cream Coffee Cake (Updated) | Recipes
Yield: Serves 8 to 10
Ingredients: For the glaze: ½ cup confectioners’ sugar 2 tablespoons pure maple syrup

12 tablespoons (1½ sticks) unsalted butter, at room temperature
1½ cups granulated sugar
3 extra-large eggs, at room temperature
1½ teaspoons pure vanilla extract, such as Nielsen-Massey
1¼ cups sour cream
2 ½ cups cake flour (not self-rising)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt

For the streusel:
1 cup light brown sugar, lightly packed
¾ cup all-purpose flour
1½ teaspoons ground cinnamon
½ teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter, ½-inch-diced
¾ cup large-diced pecans

For the glaze:
½ cup confectioners’ sugar
2 tablespoons pure maple syrup

Preheat the oven to 350 degrees. 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 and fluffy. Add the eggs one 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, slowly add the flour mixture to the batter and mix only until 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 the bowl of a food processor and pulse until finely ground. Transfer to a bowl and pinch the mixture together with your fingers until it forms large crumbles. Mix in the pecans.

Spoon half of the batter into the pan (I use an ice cream scoop) and spread it out with a knife. Sprinkle with ½ of the 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.

Set aside to 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 a thick glaze that will drip. Drizzle on the cake with a small spoon. Serve at room temperature.

A Tip From Ina

If you don’t have cake flour, you can substitute 2¼ cups all-purpose flour plus ¼ cup cornstarch.

To warm cold eggs, place them in a bowl of warm water for 5 minutes before cracking them.