Sour Cream Coffee Cake

What? I had 3/4 of a tub of Tillamook sour cream left in the fridge and I live with a lactose-averse "healthy eater" (i.e. the arch nemesis of sour cream.) Have to disguise it, but can't let it go to waste.... We're in a recession, haven't you heard?!?

Note: This recipe was adapted, or rather, basically hijacked from Ina Garten.
Check out the real deal here.

Sour Cream Coffee Cake with Berry Streusel
-1 1/2 sticks unsalted butter
-1 1/2 cups granulated sugar
-3 large eggs
-1 1/2 teaspoons pure vanilla extract
-1 1/4 cups sour cream
-2 1/2 cups AP flour
-2 teaspoons baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon kosher salt

Preheat oven to 350 F. Cream butter and sugar until its fluffy, try not to eat it just like that, then add sour cream, eggs, and vanilla. Combine (or sift, if you can) dry ingredients in a separate bowl and add slowly to wet mixture. Don't over mix. Spread about 1/2 the mixture into a greased loaf or tube pan.

Berry Streusel
-1/2 cup AP flour
-1/4 cup brown sugar
-1 tsp ground cinnamon
-1/4 tsp salt
-3 tbsp cold unsalted butter, cut into cubes
-1/2 pints each, raspberries and blackberries (or whatever you like)

Combine everything but the berries in a bowl and pinch with your fingers until it forms a crumble. Butter must be cold for this or it will just melt and clump together.

Sprinkle 2/3 of the streusel over the batter in the pan, then dot with berries (all of them), spreading evenly. Spread remaining batter over that and top with the rest of the streusel. By the way, this recipe is for a tube pan, so it will be a bit much for a loaf pan. It also rises a lot, so be careful not to overfill the pan. Not a bad idea to bake on top of a sheet pan in the oven, in case of messy overflow. Bake for 50-60 min in tube pan, or more like 70 in a loaf pan. Test with cake tester (i.e. bamboo skewer!) to be sure.

When the "cake tester" comes out clean, fight the urge to dive in immediately and let cool for about 30 minutes. In the meantime, mix up a glaze of your choice. Confectioners' sugar, vanilla, and water make a nice simple glaze, but you can also add maple syrup for extra flava, as Ina suggests. You want the consistency to be thick but drizzle-able. When cake is cooled, remove from pan and drizzle with glaze.

This is almost even better the second day, so resist the urge to eat the whole thing in one sitting. Eat your heart out, Jim and Patty's!

(I'm just kidding, I love you J & P's. Seriously, though, this coffee cake is damn good.)