Leave off the maple glaze to make it more authentic!

SOUR CREAM COFFEE CAKE
Source: The Barefoot Contessa Parties by Ina Garten
Servings: 8-10

Ina writes, "This is the ultimate breakfast treat. My goal was a homemade version of a Drake's Cake, but better. As if the cake wasn't delicious enough, I decided to drizzle maple icing on top and give it an extra-special flavor. This recipe can also be made into sour cream coffeecake muffins."

FOR THE CAKE:
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 tsp. pure vanilla extract
1 1/4 cups sour cream
1/2 cup cake flour* (not self-rising)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt

*If you don't have cake flour, you can substitute 2 1/4 cups all-purpose flour plus 1/4 cup cornstarch.

FOR THE STREUSEL:
3/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
3 Tbsp. cold unsalted butter, cut into pieces
3/4 cup chopped walnuts (optional)

FOR THE GLAZE:
1/2 cup confectioners' sugar
2 Tbsp. real maple syrup

Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan.

FOR THE CAKE BATTER:
Cream the butter and sugar for 4-5 minutes until light. Add the eggs one at a time, then add the vanilla and sour cream.

In a separate bowl, sift the flour, baking powder and 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.

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.

Spoon half the batter into the prepared pan and spread it oput with a knife. Sprinkle with 3/4 cup of streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.

Bake for 50-60 minutes, or 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.

FOR THE GLAZE:
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.