The recipe is adapted from the world famous sour cream coffecake from Zingerman’s (found in the Zingerman’s Bakehouse cookbook). The crumb of the cake is finer than the coffeecake you can buy at Zingerman’s. I have doubled the streusel amount and substituted pecans for walnuts (a personal/family preference).
The finished product received an enthusiastic two thumbs up from the entire family (and more importantly, it has been 24 hours since this cake came out of the oven and over half the cake is already gone).
The recipe can be found here: