Coffee Cake with Bourbon Maple Glaze

Indulge in this tender and moist coffee cake, made with rich sour cream for a velvety texture. Each slice is infused with subtle hints of vanilla and cinnamon, creating the perfect balance of sweetness and warmth. Drizzled with a luxurious Bourbon Maple Glaze, this cake offers a delightful touch of indulgence with every bite. Perfect for pairing with your favorite cup of coffee or enjoying as a dessert treat. 🍮

Ingredients

6oz/170g butter, unsalted at room temperature

10 1/2oz/300g granulated sugar

3 large eggs at room temperature

1 1/2 teaspoons vanilla extract

9oz/ 265g sour cream

11oz/312g cups cake flour (not self-rising)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

Directions

Preheat the oven to 350 degrees F176. Grease and flour a 10-inch tube pan.

Into a bowl of an electric mixer, cream your butter and sugar until light and fluffy, about 4 - 5 minutes. Lightly beat your eggs and add approximately one egg to the butter mixture, mixing well after each addition. If your eggs separate, add a little of your flour with each additional egg. Add the sour cream and vanilla extract until just combined. . In another bowl, sieve together your flour, baking soda, powder and salt. With the mixer on low speed add your dry ingredients slowly until just combined.

For the streusel

2.2oz/ 65g light brown sugar, packed

2.5oz/ 75g all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

1.5oz/ 43g cold unsalted butter, cut into pieces

3.3oz/95g chopped walnuts, optional

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. Sprinkle with 1/2 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 45 to 55 minutes, until a cake tester comes out clean.

Caution: Don't over bake, you know your own oven, check for doneness after 40 minutes!

Let cool on a wire rack for 15 minutes. Carefully transfer the cake, streusel side up, unlike what I did, onto a serving plate.

Maple Bourbon Glaze

It is a beauty!

4Tbs /56g unsalted butter

1 cup/102 grams confectioners’ sugar, sifted

3Tbs/44ml maple syrup

2Tbs/30ml bourbon

1/2tsp vanilla extract

Pinch of salt

Gently heat the butter, bourbon and maple syrup in a microwave until just melted.

Add the vanilla & salt and stir to combine. Add the sugar slowly until you have a smooth glaze with no lumps.

Perfect with a cup of coffee

Note: If you glaze is too thick and won't pour when you are ready, pop in microwave for 10 seconds and stir. If it still too thick, add a tablespoon of water or bourbon to thin it out.

If it's too thin, just add powdered sugar, one tablespoon at a time to thicken.

Drizzle the glaze over the cooled cake. You can do a few coats as needed. Enjoy!