Best Streusel coffee cake

 A buttery, moist, sour cream coffee cake with a tunnel of autumn spiced streusel!  The cinnamon glaze with streusel topping crown this lovely cake for brunch or snacks.

Best Streusel coffee cake

STREUSEL FILLING:

1/2 cup butter, melted 1/2 cup flour 1/3 cup oatmeal 1/2 cup brown sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 teaspoon vanilla extract 1/3 cup finely chopped pecans or walnuts (optional)

CAKE BATTER:

1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1/2 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
pinch of salt

FOR STREUSEL:

-Melt butter in medium saucepan. Stir in flour, oatmeal, brown sugar, cinnamon, nutmeg, vanilla and salt until well mixed. Add nuts. Reserve 1/3 cup streusel mixture for topping.

FOR THE CAKE:

-In large mixing bowl, cream butter and sugar together until smooth. Add eggs one at a time, beating well after each at high speed. Stir in sour cream and vanilla. By hand, gently fold in flour, baking powder, baking soda and salt.

-Generously grease and flour a bundt pan or angel food cake pan. Spread half of the batter evenly in the bottom of the pan. Sprinkle all but 1/3 cup of streusel over the layer of batter. Spread the remaining batter over the top of the streusel filling.

-Bake 45 - 50 minutes in a 350 degree oven, or until a knife inserted in the center comes out clean. Cool in pan 10-15 minutes and then invert onto a serving platter. Continue to cool completely then drizzle with cinnamon glaze and sprinkle reserved 1/3 cup streusel on top. Let sit at room temperature for another 30 minutes until the glaze is set. Slice cake into wedges to serve. Serves 10 - 12

CINNAMON GLAZE:

1/2 cup whole milk 1 teaspoon kosher salt 4 1/2 cups powdered sugar 1 teaspoon vanilla extract

-In a medium mixing bowl, combine all ingredients with a wire whisk until smooth.

Prepare streusel filling and layer half the cake batter into a bundt or tube pan.

Sprinkle all but 1/3 cup of streusel on first layer of cake batter.

Cover the streusel layer with the remaining batter and bake.

Remove cake and allow to cool to room temperature.

Drizzle cinnamon glaze over the top of the cooled cake and sprinkle with remaining streusel.

Tender crumbed sour cream coffee cake with a tunnel of streusel.  A favorite autumn coffee cake!

PERSNICKETY NOTES:

**This cake is also delicious with cherry or blueberry pie filling or a simple cinnamon-sugar-pecan filling.

**Don’t forget the nuts! Walnuts, pecans, or sliced almonds - you will enjoy the crunch!