Sour Cream Coffee Cake

Preheat oven to 170C/150C fan forced. Grease a 20cm square cake pan and line the base with baking paper, extending over 2 sides.

To make the streusel, combine the ingredients in a medium bowl. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.

Use electric beaters to beat the butter, caster sugar and vanilla until pale and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream and milk. Fold in the flour until just combined.

Transfer half the batter to the prepared pan. Sprinkle over half the streusel mixture in an even layer. Dollop the remaining batter on top and spread out with the back of a spoon. Sprinkle with remaining streusel.

Bake for 40 minutes or until a skewer inserted into the centre of cake comes out clean. Set aside in the pan for 20 minutes, then transfer to a wire rack to cool completely.

For the drizzle icing, stir the ingredients together until smooth. Transfer to a small snaplock bag and snip off one corner. Drizzle over the cake. Leave for about 30 minutes to set. Cut into squares to serve.