Recipe By @ Tracy (sugarcrafter)
This coffee cake is wonderful for both breakfast and dessert. It’s perfect for sharing with friends … if you have any left!
- ¾ cups Granulated Sugar
- 6 Tablespoons Butter, Softened
- 1 whole Egg
- ¾ teaspoons Vanilla Extract
- 1-½ cup Flour
- ¾ teaspoons Baking Powder
- ¾ teaspoons Baking Soda
- ¼ teaspoons Kosher Salt
- 1 cup Sour Cream
- ⅓ cups Brown Sugar
- 1 teaspoon Cinnamon
FOR THE GLAZE:
- ⅓ cups Pure Maple Syrup
- 1 cup Powdered Sugar
Preheat the oven to 350 degrees and grease a 9×5″ loaf pan. Cream the sugar and butter together in a medium bowl, and then beat in the egg and vanilla.
Whisk together the flour, baking powder, baking soda, and salt. Beat into the butter mixture alternately with the sour cream just until combined.
Whisk together the brown sugar and cinnamon in a small bowl. Spread a fourth of the batter into the loaf pan and sprinkle with 1/4 of the cinnamon-sugar mixture. Repeat the layers 3 more times.
Bake 45-50 minutes or until a toothpick inserted into the center comes out clean. While the cake is cooling in the pan, make the glaze. Stir the maple syrup into the powdered sugar gradually until the glaze is thick and smooth. (You can add additional maple syrup if the glaze is too thick.)
Remove the cake from the pan and let cool on a rack. Drizzle with the glaze while still warm, and then again once cooled completely.