On Mother’s Day, it seems only appropriate to share a recipe with you that my Mommy loves. This New York-style coffee cake has the perfect crumb and texture and the streusel is the best part of every slice. Celebrate Mother’s Day by making your Mom’s favorite breakfast treat. Happy Mother’s Day to all the wonderful Moms…We love you so.

• 1 1/2 sticks unsalted butter at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cups sour cream
• 2 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

For the Streusel:

• 1/4 cup brown sugar, packed
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt
• 3 tablespoons cold unsalted butter, cut into pieces
• 3/4 cup chopped walnuts

For the Glaze:

• 1/2 cup confectioners’ sugar
• 2 tablespoons real maple syrup

Preheat the oven to 350F. Grease and flour a 10-inch Bundt or tube pan.

Cream the butter and 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, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low, add the flour mixture to the batter and mix 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 crumble the mixture together with your fingers until it forms small peas. Mix in the walnuts.

Spoon half the batter into the pan and spread it evenly with an offset spatula or a knife. Sprinkle with 3/4 cup of the 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, or until a cake tester comes out clean.

Let the cake cool on a wire rack for at least 30 minutes. Carefully transfer the cake to 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 spoon.