Sour Cream Coffee Cake

Instructions

Make the streusel filling and topping

In a small bowl, combine the brown sugar, flour, cinnamon, butter, salt, and vanilla, and mash with a fork until it comes together in a crumble. Stir in the pecans.

Make the sour cream coffee cake

Crank up the oven to 350°F (177°C). Position a rack in the middle of the oven, and generously butter and flour a 10-inch tube pan or spritz it with nonstick vegetable spray.

In a large bowl, mix together the flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter and sugar until fluffy, about 4 minutes. Scrape down the sides of the bowl as needed.

Add the eggs, 1 at a time, blending just until incorporated after each addition. Add the sour cream and vanilla, and mix just until combined.

Remove the bowl from the mixer, dump in the flour mixture, and stir it in by hand just until no dry ingredients are visible.

Spoon half the batter into the prepared pan, smoothing it with a spatula or the back of a spoon. Sprinkle about half the streusel over the batter. Spoon the rest of the batter in the pan, again smoothing it. Sprinkle the cake with the remaining streusel. Bake the cake for 50 to 60 minutes, until a cake tester comes out clean.

Cool the cake in the pan on a wire rack until room temperature.

Cover the pan with a plate, invert the pan, and then remove the pan and the removable center core. Place a platter or cake plate against the cake and invert it once more so it's right side up.

Make the glaze and drizzle it all over the coffee cake

Whisk the confectioners' sugar and milk together. If a thinner consistency is desired, add a little more milk. Drizzle the glaze over the coffee cake using a spoon.

Dessert