I promised a great cake recipe, so here it is. This is what I made for the poker party we had last weekend.

I had been wanting try this recipe for a long time, so when plans to make a pineapple upside down cake fell through, I gladly moved on to this one. This recipe makes quite a bit of cake, which Nick and I can’t (or rather, shouldn’t) eat by ourselves. I was glad to have the help from our guests.

This is a very moist cake, thanks to the sour cream. I could tell that it was going to be light and buttery when I was whipping up the smooth batter.

This is a good cake to make ahead of time for a party or potluck. My cake stayed moist for several days after I baked it. You can also make the cake up to the icing stage and freeze it for up to three months. When cake time comes, thaw it at room temperature, drizzle on the icing and you will have a delicious dessert.

The cinnamon streusel adds a crumbly texture and a spicy taste to the cake. It also gives the cake a pretty brown layer in the center. You can add chopped walnuts or pecans to the crumble for some extra crunch. I skipped it and the cake turned out just fine.

Contrary to the name, coffee cakes don’t usually contain coffee. I mention this because the name confused me at first. Coffee cakes are typically single-layer cakes flavored with spices and nuts. Sometimes they are adorned with a crumble or a glaze, or both in the case of this cake. They got the name because they are meant to be served with coffee. But I think they go with everything–a glass of milk, a cup tea, or a good hand of poker.

Sour Cream Coffee Cake

From “Barefoot Contessa Parties!” by Ina Garten

For the cake:

• Unsalted butter, 12 tablespoons (1 1/2 sticks), at room temperature
• Granulated sugar, 1 1/2 cups
• Eggs, 3 extra-large, at room temperature
• Vanilla extract, 1 1/2 teaspoons
• Sour cream, 1 1/4 cups
• Cake flour, 2 1/2 cups
• Baking powder, 2 teaspoons
• Baking soda, 1/2 teaspoon
• Salt, 1/2 teaspoon

For the streusel:

• Light brown sugar, 1/4 cup, packed
• All-purpose flour, 1/2 cup
• Ground cinnamon, 1 1/2 teaspoon
• Salt, 1/4 teaspoon
• Unsalted butter, cold, cut into pieces, 3 tablespoons
• Walnuts, 3/4 cup, chopped, optional

For the glaze:

• Confectioners sugar, 1/2 cup
• Maple syrup, 2 tablespoons

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and the sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes until light and fluffy. Add the eggs one at a time and then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking power, baking soda and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt and butter in a bowl and pinch together with your fingers or cut with two knives until it forms a crumble with bits of butter throughout. Mix in the walnuts, if using.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out and scatter the remaining streusel on top. Bake for 50 to 60 minutes until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners sugar and maple syrup together, adding a few drops of water if necessary to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Serves 10.