Every Mother’s Day I make this cake with fresh fruit for my Mother-in Law for breakfast. It can be made the night before to make the extra work lighter!
Recipe
1 and 1/2 sticks butter or 12 tablespoons, softened
1 and 1/2 cups organic sugar
3 large eggs
1 and 1/2 teaspoons vanilla
1 and 1/4 cup sour cream
2 and 1/2 cups cake flour or 2 and 1/4 cups all-purpose flour and 1/4 cup corn starch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
Streusel
3/4 cup light brown sugar
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon sea salt
3 tablespoons cold butter, cut into pieces
Glaze
1/2 cup powdered sugar
2 tablespoons real maple syrup
Preheat the oven to 350 degrees. Grease a 10-inch tube pan. Cream the butter and sugar. Add the eggs, vanilla and sour cream. Add the flour, baking powder, soda and salt.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl. Pinch together with fingers until it forms a crumble. Spoon half the batter into the pan. Sprinkle with 3/4 cup struesel. Spoon the rest of the batter in the pan and spread out. Scatter the remaining struesel on top evenly. Bake for 50-60 minutes or until a knife comes out clean.
Let cool for 30 minutes on wire rack. Make the glaze by mixing the sugar and syrup together. Drizzle over cake with fork or spoon.