This cake is what they refer to in America as a coffee cake. Not because it contains any coffee but because it’s the perfect type of cake to have with a cuppa – similar to what the Brits call tea cakes. It’s moist, light, sweet and just perfect for morning or afternoon tea. I made this on a Sunday when my parents were coming over for coffee and the rest of the cake was just as good by the end of the week, with my husband and I having a small slice every other day – that’s the problem with baking a cake, the guilty pleasure of the leftovers!
The streusel, which is a combination of cinnamon, brown sugar and walnuts is what really makes this cake stand out. It’s similar to a walnut cake that Ina Garten does but I prefer this one. I just love the way the streusel is not just at the top and bottom of the cake but through the middle as well which not only makes it taste amazing but looks so pretty when it’s sliced. The addition of the sour cream ensures a moist crumb despite the long cooking time. I’m already looking for another excuse to make it, seriously it’s that good. So heat up your oven, grease that bundt tin and call a friend to come over for coffee and a slice of cake.
3 cups plain flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 ¼ cups caster sugar
175g butter, softened
1 ½ teaspoons vanilla extract
3 large eggs, at room temperature
1 ½ cups sour cream, at room temperature
¾ cup brown sugar, packed
2 tsp ground cinnamon
1 cup finely chopped walnuts
½ cup icing sugar
2 tablespoons real maple syrup
Preheat oven to 175C (non fan forced). Grease and flour a 10 inch bundt or tube tin. In the bowl of a mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy, this will take a good 8 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla. In a large bowl sift together flour, baking powder, baking soda and salt. Add to the creamed mixture alternating with the sour cream, mixing after each addition (beginning and ending with the flour mixture).
To make the streusel filling, combine brown sugar, cinnamon, and walnuts in a bowl, mixing well. Spoon one third of the batter into the prepared tin. Sprinkle one third of the nut mixture over the batter, and repeat this process two more times. It will seem like there’s not enough batter and it may be hard to spread it over the streusel – I find the easiest way is to spread the batter with wettened fingers.
Bake for 50 minutes to one hour or until a toothpick inserted into the center comes out clean. Let stand for 5 minutes before removing to cool on a wire rack.
To make the glaze, combine the sifted icing sugar and maple syrup in a small bowl. When cake is fully cooled, drizzle with the glaze.