Sour Cream Coffee Cake

Ingredients

• 3/4 Cup Unsalted Butter (At Room Temperature)
• 1 1/2 Cups Granulated Sugar
• 4 Large Eggs (At Room Temperature)
• 1 1/2 Teaspoons Pure Vanilla Extract
• 1 1/4 Cups Sour Cream
• 2 1/2 Cups Cake Flour
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Kosher Salt



Streusel Topping

• 1/4 Cup Light Brown Sugar (Well Packed)
• 1/2 Cup All-Purpose Flour
• 1 1/2 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Kosher Salt
• 1/4 Cup Cold Unsalted Butter (Diced)
• 3/4 Cup Walnuts (Chopped)



Sweet Glaze

• 1/2 Cup Powdered Sugar
• 2 Tablespoons Pure Maple Sugar
• 2 Tablespoons Water

Directions

1. Preheat oven to 350 degrees. In a square cake pan, coat with a light layer of cooking spray and a light dusting of flour. Set aside.
2. In the bowl of a stand mixer, combine butter and granulated sugar and beat until creamy, about 5 minutes. Add eggs one at a time, mixing between each one. Add vanilla and sour cream and mix until completely blended.
3. In a large bowl, sift cake flour, baking powder, baking soda and salt together. Reduce stand mixer to low and gradually add flour mixture to egg mixture until just combined. Remove bowl and stir with a spatula to completely mix the batter.
4. In a small bowl, mix brown sugar, flour, cinnamon, salt and cold butter until it forms a crumble. Mix in the walnuts until combined.
5. In the prepared pan, spoon half the batter and spread it evenly with a small spatula. Sprinkle the top with streusel and spoon the remaining batter over it. Sprinkle the remaining streusel on top and
6. Bake in the preheated oven, for about 60 minutes or until a knife inserted in the middle comes out clean. Allow the cake to cool for at least 30 minutes. Transfer cake to a serving platter with streusel side-up.
7. In a small bowl, whisk powdered sugar, water and maple syrup together to form a glaze. With a spoon, drizzle glaze over the top and sides of cake and serve.