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Sour Cream Coffee Cake
Ingredients:
Crumb Topping
1 1/2 cups (188 g) all-purpose flour
1 1/2 sticks (3/4 cup [170 g]) unsalted butter, softened
1/3 cup (73 g) packed light brown sugar
1/3 cup (67 g) sugar
1 1/4 teaspoons (2.5 g) ground cinnamon
1 cup (142 g) pecans, chopped
Cake
1 1/2 sticks (3/4 cup [170 g]) unsalted butter, softened
1 1/4 cups (250 g) sugar
1 tablespoon (15 g) baking powder
3/4 teaspoon (3.7 g) baking soda
3/4 teaspoon (4.5 g) salt
4 large eggs
1 tablespoon (13 g) vanilla
1 1/2 cups (360 g) sour cream
2 1/4 cups (281 g) all-purpose flour
Streusel
1/3 cups (42 g) all-purpose flour
1/2 cup (110 g) packed light brown sugar, divided
3/4 teaspoon (1 g) ground cinnamon
3 tablespoons (42 g) cold butter
14
Directions:
Crumb Topping: In a small bowl, combine flour, butter, brown
sugar, granulated sugar and cinnamon; mix with fork until large
crumbs are formed. Add pecans and mix to incorporate.
Streusel: In another small bowl, combine flour, brown sugar,
cinnamon and butter. Mix with fork until large crumbs are formed.
Cake: Lower oven rack to lowest position. Preheat oven 350°F
(180°C). Grease 10-inch (26 cm) bundt pan with butter.
Using the Flat Beater, cream butter on medium speed until smooth.
Add sugar, baking powder, baking soda and salt. Beat on medium
speed for 3 minutes. With Mixer on low speed, add in eggs, one at
a time, until well blended. Mix in vanilla and sour cream. Gradually
add flour. Continue to mix until well blended.
Spread about 2 cups (500 ml) of batter into the bottom of prepared
pan. Sprinkle evenly with half of streusel mixture. Repeat. Spread
remaining batter over and top with crumb topping.
Bake 50 to 60 minutes or until a toothpick inserted into the center
of the cake comes out clean. Cool on wire rack 30 minutes. Invert
cake onto plate and then flip on wire rack with topping side up.
Cool completely.
Makes one cake, 16 servings.
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