Cinnamon Sour Cream Coffee Cake

By chelyc13

Ingredients

• FOR THE STREUSEL:
• 1/4 cup packed light brown sugar
• 1/2 cup all purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon fine sea salt
• 3/4 cup chopped pecans
• 3 tablespoons cold unsalted butter, cut into cubes
• FOR THE CAKE:
• 2 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground cardamom
• 12 tablespoons unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups sour cream
• FOR GLAZE:
• 3/4 cup confectioners' sugar
• 3 tablespoons honey

Preparation

Step 1

1. Position a rack in the lower third of the oven and preheat the oven to 350. SPray a 10 inch tube pan with vegetable oil spray and line the bottom with a ring of pachment.

2. To make the streusel: in a small bowl combine the brown sugar, flour, cinnamon, salt,a nd pecans, if using. Cut in the butter with a pastry blender until the crumbs are the size of peas. Put the topping in a covered container and set in the freezer while you mix the cake batter.

3. TO make the cake sift together the flour, baking powder, baking soda, salt, and cardamom: set aside.

4. In the bowl of a stand mixer fitted with the paddlea ttachement, cream the butter and granulated sugar for 4 to 5 minutes, unti light and fluffy. Add the eggs one at a time, mixing wella fter each addition. Add the vanilla and sour cream and mix just until blended.

5. With the mixer on low, add the flour mixtur ein thirds ot the butter mixture, mixing until just combined and no streadks of flour are visible; scrape down the sides of the bowl as necessary.

6. Scrape half the batter into the prepared tube pan and spread it evenly with a spatula. Sprinkle with 3/4 cup of the streusel. SPoon tehr est of the batter into the pan, spreading it evenly, and top with the remaining streusel.

7. Bake for 50 to 60 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes.

8. While the cake cools, make the glaze: mist he confectioners' sugar, honey, and 2 tablespoons water together in a small bowl. Set aside.

9. Turn the cake out of the pan, then invert onto a serving plate, with the streusel side up. USe a fork to crizzle the glaze over the top of the cake. Wrapped in plastic wrap, the cake willkeep at room temperature for 2 to 3 days.