For the coffee cake:
3/4 cup granulated sugar
6 tablespoons butter, softened
1 egg
3/4 tsp vanilla extract
1 1/2 cups flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp kosher salt
1 cup sour cream
1/3 cup brown sugar
1 tsp cinnamon
For the glaze:
1 cup powdered sugar
1/3 cup pure maple syrup
Preheat the oven to 350° F. Grease a 9×5″ loaf pan. Cream the sugar and butter together in a medium bowl.
Add egg and vanilla… Beat all of it together.
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 for 45-50 minutes or until a toothpick inserted into the center comes out clean.
While the cake is cooling make the glaze…
Stir the maple syrup into the powdered sugar gradually until the glaze is thick and smooth— additional maple syrup can be added if the glaze is too thick.
Remove the cake from the pan and let cool on rack. Drizzle the glaze on top while still the cake is still warm, and then again once cooled completely.
Enjoy!
(adapted from Sugar Crafter)