Sour Cream Streusel Coffee Cake
Author: 
Recipe type: Breakfast, Brunch, Snack
Cuisine: American
 
Moist and tender, with plenty of streusel, inside and out.
Ingredients
  • 12 tablespoons (1½ sticks) unsalted butter at room temperature
  • 1½ cups granulated sugar
  • 3 extra-large eggs at room temperature
  • 1½ teaspoons good Mexican vanilla extract
  • ½ cup sour cream
  • ¾ cup plain greek yogurt
  • 2½ cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • For the streusel:
  • ¼ cup light brown sugar, packed
  • ½ cup all-purpose flour
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into pieces
  • ½ cup chopped pecans – to be added AFTER the first half is in the middle of the cake
  • For the glaze:
  • ¾ cup confectioners' sugar
  • 2 tablespoons real maple syrup
  • 2 teaspoons cream
  • 1 teaspoon good Mexican vanilla
Instructions
  1. Directions
  2. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan. (angel food cake pan works)
  3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 1 minute. Add the eggs 1 at a time, then add the vanilla, sour cream, and greek yogurt. 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.
  4. 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.
  5. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with ¾ cup streusel. NOW add the nuts to 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.
  6. Let cool on a wire rack for at least 30 minutes. Gently flip the cake out onto a plate or cutting board, then lay your final serving plate on the bottom of the cake and flip it over so the streusel side is up and the cake is centered on your serving plate. Whisk the glaze ingredients together, adding a few additional drops of cream or water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/sour-cream-streusel-coffee-cake/