When invited to brunch, get up early and make a coffee cake. This coffee cake really calls for a tube pan but shocking as it may seem, I don't have one. So, I used a bundt pan.
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 large eggs
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
Preheat oven to 350. In a mixed, mix together the butter and sugar for a few minutes and until really whipped. Add in the eggs, one by one, mix. Then add in the vanilla and sour cream. Separately, sift the other ingredients together. If you don't have a sifter, you can always use a wire mesh strainer or just a fork or whisk to incorporate the ingredients. Add this to the butter mixture and mix until completely mixed.
Pour half of the batter into a heavily buttered ( or use a spray so the cake doesn't stick ) tube pan or bundt pan.
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 (I went with the nuts)
Put this all together in a bowl and mix thoroughly with your fingers. Then pour about 3/4 of this mixture over the top of the batter in the pan. Then add the rest of the batter, make sure it is even and the pour the rest of the streusel over the top. Bake for about 50 minutes or until a toothpick comes out clean. Let it cool for about 30 minutes before taking the cake out.
1/2 cup Confectioners sugar
4 Tbsp. maple syrup
Whisk this together. If it is still really thick, as mine was, add a little warm water until it becomes a glaze. Pour over the cake and voila. I used a little confectioners sugar with a mesh strainer over the top to make the plate look nice.
Sorry for the lack of picture. Emily seems to have borrowed my camera permanently.