Ingredients
- 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
Directions:
Step No.1
Set the oven's temperature to 350°F. Coat a 10-inch tube pan with flour and grease.
Step No.2
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light, 4 to 5 minutes. One egg at a time, followed by the sour cream and vanilla. Sift the flour, baking soda, baking powder, and salt in a separate basin. Mix in the flour mixture just until mixed, using a low-speed mixer. Using a spatula, whisk the mixture one last time to ensure it is well combined.
Step No.3
To make the streusel, combine the brown sugar, butter, flour, cinnamon, salt, and pinch together with your fingers until a crumbly mixture forms. Add the walnuts, if using.
Step No.4
Using a knife, spread out half of the batter after spooning it into the pan. Add 3/4 cup of streusel on top. After spooning the remaining batter into the pan, smooth it evenly, and top it with the remaining streusel. A cake tester should come out clean after baking for 50 to 60 minutes.
Step No.5
Allow to cool for at least half an hour on a wire rack. Turn the cake out onto a serving platter, streusel side up. In order to make the glaze runny, whisk together the maple syrup and confectioners' sugar, adding a few drops of water as needed. Using a fork or spoon, drizzle as much as you wish over the cake.
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