I love a good cinnamon-y, streusel-y coffee cake. For breakfast, with coffee, as a snack, dessert, any time really. This recipe from Ina Garten is soooo good with a cakey texture, layer of cinnamon, brown sugar, butter streusel in the middle and on the top, and a light glaze drizzled over. I took it to an event this week and people thought I bought it – that’s because they couldn’t see the bottom, missing chunks that had stuck to the bundt pan. Seriously, doesn’t matter if I grease with spray or butter, flour or no flour, the bottom usually causes an issue. Maybe I need to let it cool longer. Or not as long. Either way, loosing bits here and there don’t affect the flavor, so if you have the same issue as me, don’t let that keep you from making this coffee cake or any other bundt-related cake. The only change I made was to increase the amount of streusel. It really doesn’t make a lot, so I doubled the amount and used almost all of it. In fact, next time I’ll go ahead and use it all, adding more to the top.
12 tablespoons (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 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners’ sugar
2 tablespoons real maple syrup
-Preheat the oven to 350 degrees F. 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 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.-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.