Ingredients
For the cake:
12 tablespoons (1 1/2 sticks) unsalted butter
at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
For the glaze:
3/4 cup confectioners sugar
3 tablespoons freshly squeezed orange juice
1 teaspoon orange zest
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch bundt pan.
2. 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 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.
3. 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.
4. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with the streusel. Spoon the rest of the batter into the pan and spread it out. Bake for 50 to 60 minutes, until a cake tester comes out clean.
5. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake onto a serving plate. Whisk the confectioners’ sugar, orange juice and zest together, adding a few drops more juice if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
Notes
If you love nuts in your coffee cake you can add 3/4 cup chopped walnuts to the streusel.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
