Coffee Cake is so weird to me. It’s just cake, isn’t it? There isn’t even coffee in it, so why does it say ‘coffee’ in the name? And who decided it should be eaten for breakfast? Well whoever they are, I like you.

But whoever decided on the name, you are dumb.

Although, I get that it does taste AMAZING with a cup of coffee. But so does yogurt, a piece of toast with jam, a bagel and cream cheese, a bowl of fresh berries. So still the name confuses me.

But the taste doesn’t confuse me.


Look at that drizzle, perfection!

No confusion about the buttery, sugary, cinnamony goodness in each bite. Theoretically you should only eat a small slice of this because it is not so good for you (I didn’t even try to ‘healthy’ it up). However, just try eating only a small slice. You can’t resist the aroma of the cinnamon and maple. After 3 small slices and 3 small cups of coffee, you probably should have just cut a massive slice and poured that mondo cup of coffee. You would have enjoyed it more.

Mmmm, and the streusel topping, oh yum!

Makes 1 10 inch tube pan cake
Recipe adapted from Ina Garten
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
2 teaspoons pure vanilla extract
1 1/2 cups sour cream (I used light)
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

Streusel
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped candied pecans, optional (can use regular pecans too)

Glaze
1/2 cup confectioners’ sugar
2 tablespoons real maple syrup

Directions
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube 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 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 spoon.

*I did this over a wire rack then trasnfered it to a serving plate.