Sour Cream Bundt Coffee Cake for 12

Instructions:

1. Preheat oven to 350°F (175°C) and thoroughly grease a 10-inch Bundt pan with butter or non-stick spray.
2. In a small bowl, combine 65g flour, 100g brown sugar, and 8g cinnamon. Rub 55g cold cubed butter into the mixture using a fork or fingers until it resembles coarse crumbs.
3. In a large bowl, cream 115g softened butter and 200g granulated sugar until light and fluffy.
4. Beat in 3 eggs one at a time, followed by 10ml vanilla extract.
5. In a separate bowl, whisk together 375g flour, 12g baking powder, 3g baking soda, and 3g salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with 240g sour cream, stirring until just combined. Do not overmix.
7. Spoon one-third of the batter into the prepared pan, sprinkle with a layer of cinnamon streusel. Repeat with another third of batter and streusel, finishing with the remaining batter and the rest of the streusel on top.
8. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow cake to cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
10. Whisk together 120g powdered sugar, 30ml milk, and 2.5ml vanilla until smooth, then drizzle over the cooled cake.