1 cup (2 sticks) of unsalted butter (left at room temperature to soften slightly)
2 cups of granulated sugar
3 cups of all-purpose flour
2 cups (1 pint) of sour cream*
1 tablespoon of baking powder
½ teaspoon of baking soda
1 teaspoon of salt
2 tablespoons of vanilla
2 teaspoons of cinnamon
1/2 cup of sugar
1 cup of finely chopped walnuts
1-1/4 cup of confectioners sugar
2 tablespoons of bourbon
1/4 cup of milk (extra, if the glaze is too thick)
* -- If desired, you can substitute "light sour cream" but do not use non-fat sour cream.
1. Use a mixer to cream the butter and sugar until the two are reasonably combined.
2. Add eggs one at a time and mix to incorporate.
3. Add the flour, one cup at a time -- using mixer to incorporate.
4. Using a wooden or metal spoon, add the sour cream and stir to incorporate.
5. Preheat the oven to 350 degrees (Fahrenheit).
6. In a separate bowl, combine the streusel ingredients (cinnamon, sugar and walnuts), stirring to mix.
7. Spray a 9-inch tube (bundt) pan with non-stick spray. (Butter and flour the tube pan if you don't have non-stick spray.)
8. Pour half of the cake batter into the tube pan. Sprinkle 2/3 of the streusel evenly over the batter. Now pour the remaining cake batter into the tube pan.
9. Sprinkle the remaining streusel evenly over the top of the cake, and then place in the oven. Bake for 55 to 65 minutes. The cake is done when you insert and remove a skewer, and it comes out clean.
10. Remove from oven and let the cake cool inside the tube pan for 30 minutes. Then turn the tube pan upside down so the coffee cake is released onto a rack.
11. In a small bowl, combine the glaze ingredients -- confectioners sugar, bourbon and milk, stirring until well incorporated. (Add a tablespoon more of milk if the glaze is too thick.) Drizzle the glaze over the top of the coffee cake.
12. Allow the coffee cake to cool completely, about another 45 minutes. It's ready to serve.