sour cream coffee cake

Sour Cream Coffee Cake
recipe adapted from barefoot contessa
makes 1 small 7" Bundt cake

INGREDIENTS

For the batter:
1 + 1/4 cups flour
1/4 cup cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt

3/4 stick (6 tbsp) unsalted butter, at room temperature
3/4 cup sugar
2 eggs, room temperature
1 tsp vanilla extract
1 cup (8 oz) sour cream

For the streusel:
2 tbsp cold unsalted butter, diced
1/4 cup brown sugar, lightly packed
1/4 cup flour
1 tsp ground cinnamon
1/4 tsp kosher salt
1/2 - 1 cup chopped pecans or walnuts

For the glaze:
1/4 cup powdered sugar
1 tbsp pure maple syrup

METHOD:

1. Preheat your oven to 350F. Grease a small 7" Bundt or tube pan. Set aside.

2. In a small bowl, whisk together dry ingredients. Set aside.

3. In another small bowl, make the streusel by pinching all ingredients except for the nuts together until you form a crumble. Mix in the nuts. Set aside.

4. In the bowl of your mixer, cream butter and sugar on high speed until soft and fluffy, about 2-3 minutes. Scrape down the sides with a spatula. Add eggs one at a time, beating well in between and scraping down as needed. Add vanilla, sour cream and mix well.

5. Add half the flour mixture and mix on low. Remove bowl from mixer and fold in remaining flour. Do not overmix.

6. Scoop half the batter into pan and spread out with a knife. Sprinkle 3/4 of the streusel. Spread in the rest of the batter and top with remaining streusel. Bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean.

7. Cool cake in pan for 30 minutes before transferring streusel-side up to a wire rack to cool completely, about 30 minutes. You may need to run a knife around the pan edges to help remove the cake. 

8. While cake is cooling, make the glaze. Add a few drops of water to make the glaze thick but runny. Drizzle glaze on top of caked once it has cooled. Serve warm or at room temperature.