Sour Cream Coffee Cake (Updated)

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.