This coffee cake is light, airy, and topped with a crunchy streusel before being decorated with a simple, sweet glaze.
This recipe is courtesy of Epicurious.
Combine the sugar, flour, cinnamon, salt, and nutmeg. Cut in the butter until it resembles coarse breadcrumbs. Stir in the nuts.
Preheat the oven to 350 degrees F. Grease one 9-inch square or Bundt pan. Line with parchment paper. Grease again. Dust with flour.
Sift together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter for about 1 minute until smooth. Gradually add the sugar and beat until light and fluffy. Beat in the egg yolks, one at a time. Add in the sour cream, vanilla, and zest, and beat to combine. Stir in the sifted flour mixture.
Pour half the batter into the cake pan. Scatter half of the streusel on top. Cover with the remaining batter, and top with the remaining streusel.
Bake for about 50 minutes, until the cake is golden and the sides are pulling away from the pan. Let cool for 15 minutes before removing from the pan.
Combine all the ingredients until smooth and the right consistency. Drizzle over the cool cake and leave to set.