Sour Cream Coffee Cake (Home-made Holidays)

This is one of my favorite recipes for special occasions. I especially love to cook meals for my families birthdays or holidays. I just love to watch people eat and enjoy food!  I often cook this recipe as part of Mother’s Day brunch or my mom’s birthday. I hope you enjoy sharing this as much as I do. This year I think I’ll make it for Christmas morning.

• 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 tsp pure vanilla extract
• 1 1/4 cups sour cream
• 2 1/2 cups cake flour (not self-rising)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt

1. Preheat the oven to 350 degrees F.  Grease and flour a 10 inch tube pan.
2. Cream the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment for 4-5 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.
3. 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.
4. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup of the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50-60 minutes or until a cake tester comes out clean.
5. 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.  

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