Ingredients

• 1 1/2 stick butter (unsalted)
• 1 1/2 cups granulated sugar
• 3 extra large eggs (room temperature)
• 1 1/2 tsp. pure vanilla extract
• 1 1/4 cup sour cream
• 2 1/2 cups flour (not self-rising)
• 2 tsp. baking powder
• 1/2 baking soda
• 1/2 tsp. kosher salt
• FOR THE STREUSEL
• 3/4 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1 1/2 tsp. ground cinnamon
• 1/4 tsp kosher salt
• 3 tbsp. unsalted butter, cut into pieces
• FOR THE GLAZE
• 1/2 cup confectioner's sugar
• 2 tbsp. real maple sugar

Instructions

1. - Cream the butter and sugar in a bowl of an electric mixer and mix for 4-5 minutes, until light.
2. - Add the eggs in one at a time (if they're cold place who egg in warm water for 5 minutes)
3. - Then add vanilla and sour cream
4. - In a separate bowl, sift together the flour, baking powder, baking soda and salt.
5. - With the mixer on low, add the flour mixture to the battler until just combined.
6. - Finish stirring with a spatula to be sure the batter is completely mixed.
7. - For the streusel, place the brown sugar, flour, cinnamon, salt and butter in a bowl and pint together with your fingers until it forms a crumble. Mix in with walnuts, if desired.
8. - Spoon 1/2 the batter into the pan and spread it out with a knife.
9. - 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.
10. - Bake for 50-60 minutes at 350 degrees, until cake tester comes out clean.
11. - Let the cake cool on a wire rack for at least 30 minutes.
12. - Carefully transfer the cake, streusel-side up, onto a serving plate.
13. - Whisk the confectioner's sugar and maple syrup together, adding a few drops of water if necessary to make the glaze runny.
14. - Drizzle as much as you like over the cake with a fork or spoon.