The best coffe cake recipe from Ina Garten. Enjoy!

Prep Time    : 10  mins
Cook Time   : 1 hour
Inactive       : 30 mins
Total Time    : 1 hour 40 mins

Servings      : 8 to 10


·         12 tablespoons (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 teaspoons pure vanilla extract
·         1 1/4 cups sour cream
·         2 1/2 cups cake flour (not self-rising)
·         2 teaspoons baking powder
·         1/2 teaspoon baking soda
·         1/2 teaspoon kosher salt

For the streusel

·         1/4 cup light brown sugar, packed
·         1/2 cup all-purpose flour
·         1 1/2 teaspoons ground cinnamon
·         1/4 teaspoon kosher salt
·         3 tablespoons cold unsalted butter, cut into pieces
·         3/4 cup chopped walnuts, optional

For the glaze

·         1/2 cup confectioners' sugar
·         2 tablespoons real maple syrup


1.   Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
2.  Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 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 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.
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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