Sour Cream Coffee Cake

1½ sticks unsalted butter at room temperature For the streusel:
1½ cups granulated sugar ¼ cup light brown sugar, packed
3 eggs at room temperature ½ cup all-purpose flour
1 teaspoon pure vanilla extract 1½ teaspoons ground cinnamon
1 teaspoon coffee extract ¼ teaspoon kosher salt
1¼ cups sour cream 3 tblsps cold unsalted butter, diced
2½ cups all-purpose flour ¾ cup chopped walnuts or pecans
2 teaspoons baking powder For the glaze:
½ teaspoon baking soda ½ cup confectioners’ sugar
½ teaspoon kosher salt 2 tblsps sorghum or cane syrup

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

Cream the butter and sugar in the bowl of an electric mixer fitted for 3 to 4 minutes. Add the eggs one at a time, then add the extracts and sour cream. Mix until thoroughly incorporated.

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

Turn the mixer on low, and add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. Set aside.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with fingers until it forms a crumble. Mix in the nuts.

Sprinkle about ¼ of the streusel mixture in the prepared cake pan. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with most of the remaining 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. Carefully transfer the cake onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding just enough water to make the glaze runny. Drizzle over the cake.

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