Sour Cream Coffee Cake

For the cake:

12 tablespoons (1½ sticks) unsalted butter, at room temperature

1½ cups granulated sugar

3 extra-large eggs, at room temperature

1½ teaspoons pure vanilla extract

1¼ cups sour cream, at room temperature

2½ cups cake flour (see note)

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

For the streusel:

¼ cup light brown sugar, lightly packed

½ cup all-purpose flour

1 ½ teaspoons ground cinnamon

¼ teaspoon kosher salt

3 tablespoons cold unsalted butter, diced

¾ cup chopped walnuts or pecans

For the glaze:

½ cup confectioners’ sugar

2 tablespoons pure maple syrup

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