I found this recipe in my beloved Martha Stewart’s Baking Handbook. For some reason it has become our ‘Easter Cake’. Here is the slightly modified version I bake every year. Everyone loves it. Not too sweet and perfect with a cup of tea.

Easter Coffee Cake

Cake
1/2 cup unsalted butter, room temp
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
2 eggs
1 teaspoon vanilla
I cup sour cream

Preheat your oven to 350 degrees. Butter a bundt pan. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. 

In the bowl of an electric mixer with paddle attachment (or just use a hand mixer, or just stir), beat the butter, sugar, eggs and vanilla on medium speed until light and fluffy. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed. 

Put a thin (or thick!) layer of the streusel mix in the bottom of the pan. Spoon about half of the batter into the pan on top of the streusel. Sprinkle more of the streusel mix to form about a one centimetre layer. Top with the remaining batter. Sprinkle the streusel evenly over the top of the batter. 

Bake until the cake is golden brown, 40-45 minutes. Transfer the pan to a wire rack to cool. Invert the cake onto a plate and let cool completely. Spoon glaze over the cake, letting it drip down the sides. 

Cake can be kept at room temperature, wrapped in plastic, for up to 4 days. 

Streusel (This makes way too much. I freeze the rest for a future second cake)
2 ¼ cups flour
3/4 cups packed light-brown sugar (or 3/4 cup confectioners’ sugar)
2 ¼ teaspoons ground cinnamon
1 teaspoon salt
3/4 unsalted butter, room temperature

Combine the flour, sugar, cinnamon, and salt; cut in the butter until large, moist clumps form. 

Milk Glaze
1 cup confectioners’ sugar
2 tablespoons milk

Whisk together until smooth.