Coffee Break Coffee Cake




12 tablespoons  unsalted butter, at room temperature

1 1⁄2cups  granulated sugar

3 extra-large eggs, at room temperature

1 1⁄2teaspoons  pure vanilla extract

1 1⁄4cups  sour cream

2 1⁄2cups  cake flour (not self-rising)

2 teaspoons  baking powder

1⁄2teaspoon  baking soda

1⁄2teaspoon  kosher salt


For the streusel

1⁄4cup  light brown sugar, packed

1⁄2cup  all-purpose flour

1 1⁄2teaspoons  ground cinnamon

1⁄4teaspoon  kosher salt

3 tablespoons cold unsalted butter, cut into pieces

3⁄4cup chopped pecans (optional)



For the glaze

1⁄2cup  confectioners' sugar

2 tablespoons  real maple syrup



  • Preheat oven to 350.  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 one 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 pecans, 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.