MOIST COFFEE CAKE. BEST RECIPE YET!

Moist coffee cake. Best recipe yet! image

Provided by Esther Gyan

Categories Cakes

Time 1h10m

Number Of Ingredients 16

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1 1/2 stick unsalted butter
1 1/2 c sugar
4 large eggs
2 1/2 c flour
1 1/4 c sour cream
1 Tbsp pure vanilla extract
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
FOR THE STREUSEL
1/4 c light brown sugar
1/2 c all purpose flour
1 1/2 Tbsp ground cinnamon
3 Tbsp cold unsalted butter (cut into pieces)
1/4 tsp salt
3/4 c walnuts (chopped)

Steps:

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. 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.