Ingredients
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12 tablespoons unsalted butter, at room temperature
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1 1/2 cups granulated sugar
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1 1/4 cups sour cream
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2 1/2 cups cake flour (not self-rising)
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon kosher salt
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1/4 cup light brown sugar, packed
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1/2 cup all-purpose flour
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1 1/2 teaspoons ground cinnamon
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1/4 teaspoon kosher salt
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3 tablespoons cold unsalted butter, cut into pieces
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3/4 cup chopped walnuts
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1 1/2 teaspoons pure vanilla extract
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3 extra-large eggs, at room temperature
Instructions
- Preheat the oven to 350 degrees.
- Grease and flour a 10-inch tube pan.
- 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 one 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.
- 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 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.
- **Cook time does not include cooling the cake for 30 minutes on wire rack.