Maple Glazed Sour Cream Coffee Cake

Probably 25 years ago I started making sour cream coffee cake.  An employee, an elderly woman who worked with me gave me a recipe and that started me down this path.  This one I am making to take to my twin grandsons in Indianapolis tomorrow.  The boys will be 2 on the 4th of July so they do better with a cake of substance than with something that just squishes in their little hands.  Preheat the oven to 350 degrees F and butter and flour a bundt pan or a tube pan.

1 1/2 C. Soft butter
1 1/2 C. sugar
3 large eggs @ room temp.
2 t. vanilla extract
1 1/4 C. sour cream
2 1/2 C. cake flour
2 t. baking powder
1/2 t. soda
1/2 t. salt

Cream butter and sugar in the bowl of a stand mixer or in a large bowl.  Mix 5 minutes until light.  Add the eggs one at a time, then the vanilla and sour cream.  Using another bowl sift together the flour, baking powder, soda, and salt.  Set the mixer on low and add the flour mixture and combine until just blended. 

Streusel:

1/2 C. brown sugar packed
1/2 C. flour
2 t. cinnamon
1/4 t. salt
4 T. cold butter cut in small dice
optional 1/2 C. nutmeats
Mix all together until it forms a crumble.

Spoon one half the cake batter into the prepared pan and top with half of the streusel.  Top with the remaining batter and spread evenly.  Top with the streusel and bake for 1 hour until pick inserted into the cake comes out clean. Cool on a rack for 30 minutes and remove to a cake plate.




Maple Glaze

1/2 C. powdered sugar
3 T. real maple syrup
Mix well and drizzle over the cake with a spoon.