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Sour Cream Coffee Cake with Maple Glaze

Jill Rainville

For Cake:
3/4 cup maple sugar
6 tbsp. 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

For Sugar Mixture:
1/3 cup maple sugar
1 tsp. cinnamon

For Maple Glaze:
1 cup powdered sugar
1/3 cup maple syrup

- Preheat oven to 350° and grease a 9" x 5" loaf pan. Cream the sugar and butter together in a medium bowl, then beat in the egg and vanilla.

- Whisk together the flour, baking poder, baking soda, and salt. Beat into the butter mixture alternately with the sour cream just until combined.

- Whisk together the sugar mixture in a small bowl. Spead a fourth of the batter into the loaf pan and sprinkle with 1/4 of the sugar mixture. Repeat the layers 3 more times.

- Bake for 45-50 mins 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 podered sugar gradually until the glaze is thick and smooth. (You can add additional maple syrup if the glaze is too thick.)