Sour Cream Coffee Cake

Coffee cake was sounding good to me this Easter, so I made one for brunch with the family. I'm really happy with how this turned out, which really shouldn't surprise me since it came from Barefoot Contessa (and, apparently it's origin is Betty Crocker). The flavor was very good and using cake flour gave the coffee cake a really nice texture. If you don't want to buy cake flour, you can find a good substitute here or here.

Sour Cream Coffee Cake

adapted from Barefoot Contessa

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 vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel (I doubled this):

1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces (add another 1-2 tbl next time)
3/4 cup chopped walnuts, optional (I didn't use)

For the glaze:
3/4 cup confectioners' sugar
1-2 tsp vanilla extract

1-2 tbl milk to thin

Directions
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan (I just greased a 9x13 pan).
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.
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 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 about 45 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. (If using a tube pan, carefully transfer the cake, streusel side up, onto a serving plate.) Whisk the glaze together and drizzle as much as you like over the cake with a fork or spoon.