There's no better way to start one's day than with fresh roasted organic and fair trade coffee along with a slice of fresh made sour cream coffee cake. After all, that's what it's all about!
The following recipe is a WINNER! Give it a try. You will not be disappointed.
For the streusel:
For the glaze:
Pre-heat oven to 350º F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl with an electric mixer fitted with a paddle attachment for 4 - 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 nuts, 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 - 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.