Pecan Sour Cream Coffee Cake

Categories: Breakfast, Coffee Cake

Ingredients

• Streusel
• 2.5 oz (1/2 cup) pecans; toasted, cooled, and ground fine
• 3 T dark brown sugar
• 1 T flour, A.P.
• 1 t ground cinnamon
• Cake
• 16 T (2 sticks) unsalted butter, 1/2" pieces, room temperature
• 1 T melted butter for pan
• 15 oz (3 cups) flour, A.P. + 1 T for pan
• 6 large eggs
• 1.75 cups sour cream
• 1/4 cup maple syrup
• 1.5 T vanilla extract
• 8.75 oz (1.25 cups) sugar
• 2.5 oz (1/2 cup) pecans; toasted, cooled, and ground fine
• 1.5 T baking powder
• 1.25 t baking soda
• 1 t table salt
• Glaze
• 1 cup confectionars sugar
• 2 T milk
• 1 T maple syrup, or 1 t instant coffee in eater, or 1/2 t ground cinnamon

Directions

1. Combine ingredients for streusel.

2. Preheat oven to 350°F. Grease bundt pan with 1T butter mixed with 1T flour.

3. Whisk eggs, sour cream, maple syrup, and vanilla

4. Mix flour, sugar, pecans, baking powder/soda, and salt in stand mixer.

5. Add butter and half of egg mixture and beat on lowest setting until combined (~15 sec)

6. Add other half of egg mixture. Beat on medium speed until light and fluffy (~2 min), scraping down bowl once.

7. Add 5 cups of batter to bundt pan and smooth surface. Sprinkle streusel on surface. Add remaining batter.

8. Bake until done (~60 minutes). Coolin pan on wire rack for 30 minutes and then cool completely (60 min) before adding glaze.

Email to a friend | Print this recipe | Back