Ingredients

For Cake
1/2 cup butter - room temp
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

For Streusel Topping
1/4 cup brown sugar
1/2 cup flour
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
3 tablespoons butter - chilled
1/2 cup chopped pecans

Maple Icing
1/2 cup powdered sugar
2 tablespoons maple syrup
2 tablespoon milk

Instructions

Preheat oven to 350. Spray 9 x 5 loaf pan with non stick spray.
For Cake:
Using mixer. Cream together butter and sugar until fluffy. Add eggs, one at a time. Add vanilla and sour cream. Mix until well combined.
In separate bowl - combine flour, baking powder, baking soda and salt.
Add to wet ingredients.
For Streusel topping
In medium bowl, combine all ingredients. Mix with pastry cutter or fork until well combined and butter is the size of small peas.
Pour half the cake batter into the prepared loaf pan and top with half the streusel mixture. Add remaining batter and top with streusel mixture. (this makes a lot of streusel so go heavy with it!)
Bake for about 50-60 minutes or until a toothpick comes out clean. Cool and run a knife around the edges before removing from the pan.

Icing
Mix all icing ingredients together and drizzle over cooled cake.
Recipe Notes
Notes to make this Ultimate Sour Cream Coffee Cake
We used pecans but walnuts or almonds would work just as well.
We used a loaf pan but a 9 x 9 will work just as well.
If you want 2 loaves or a 9 x 13 size cake pan - just double the ingredients and it will work fine. Hover over the serving size in the recipe card and a slider will pop up. You can adjust your recipe any way you like it! Yay technology!

coffee cakes