Back in the Day Bakery Does it Again!! Best Coffee Cake

My homemade coffee cake recipes don't call for actual coffee but they are delicious. Well, I tired another recipe in the fabulous cookbook Back in the Day Bakery Cookbook and this coffee cake is moist, light and has the sweetest crumble in the middle (also has no coffee). It does take a while so remember to follow the directions to every detail. Enjoy!

BITDB Coffee Cake

Streusel Ingredients

¼ cup packed light brown sugar

½ cup unbleached all-purpose flour

1 ½ teaspoons ground cinnamon

¼ teaspoon fine sea salt

3/4 cup chopped pecans (optional)

3 tablespoons cold unsalted butter, cut into cubes

Cake Ingredients

2 ½ cups cake flour (not self-rising)

2 teaspoons baking powder, preferably aluminum-free

½ teaspoon baking soda

½ teaspoon fine sea salt

¼ teaspoon ground cardamom (I used pumpkin pie spice to give it a little more texture)

12 tablespoons (1 ½ sticks) unsalted butter, at room temperature

1 ½ cups granulated sugar

3 large eggs, at room temperature

1 ½ teaspoons pure vanilla extract

1 ¼ cups sour cream

Glaze Ingredients

¾ cup confectioners’ sugar

3 tablespoons honey

2 tablespoons water

Directions:

Position a rack in the lower third of the oven and preheat the oven to 350◦F. Spray a 10-inch tube pan with vegetable oil spray and line the bottom with a ring of parchment. (it doesn't have to be perfect).

First the streusel: In a small bowl, combine the brown sugar, flour, cinnamon, salt, and pecans, if using. Cut in the butter with a pastry blender until the crumbs are the size of peas. Put the topping in a covered container and set in the freezer while you mix the cake batter. {yes, put it in the freezer!}

Now to prepare the cake: Sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside.

In the bowl of a stand mixer or large mixing bowl, cream the butter and granulated sugar for 4 to 5 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla and sour cream and mix just until blended.

With the mixer on low, add the flour mixture in thirds to the butter mixture, mixing until just combines and no streaks of flour are visible; scrape down the sides of the bowl as necessary.

Scrape half the batter into the prepared tube pan and spread it evenly with a spatula. Sprinkle with ¾ cup of streusel. Spoon the rest of the batter into the pan, spreading it evenly, and top with the remaining streusel.

Bake for 50 to 60 minutes, until a cake tester inserted in the center of the cake comes out clean.  {mine took 70 min.} Let the cake cool in the pan on a wire rack for 30 minutes.

While the cake cools, make the glaze: Mix the confectioners’ sugar, honey, and 2 tablespoons of water together in a small bowl. Set aside.

Turn the cake out of the pan, then invert onto a serving plate,
with the streusel side up.

Use a fork to drizzle the glaze over the top of the cake. Wrapped in plastic wrap, the cake will keep at room temperature for two to three days...but my family and friends finished it in one.