Sour Cream Coffee Cake

Ingredients

Crumb topping

1 1/2 cups flour
3/4 cup unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup sugar
1 1/4 teaspoons ground cinnamon
1 cup pecans, chopped

Streusel

1/3 cup flour
1/2 cup packed light brown sugar
3/4 teaspoon ground cinnamon
3 tablespoons cold butter

Cake

3/4 cup unsalted butter, softened
1 1/4 cups sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
4 large eggs
1 tablespoon vanilla extract
1 1/2 cups sour cream
2 1/4 cups flour

Directions

Crumb topping:

1. In a small bowl, combine flour, butter, brown sugar, granulated sugar and cinnamon mix with fork until large crumbs are formed.
2. Add pecans and mix to incorporate.

Streusel:

1. In another small bowl, combine flour, brown sugar, cinnamon and butter.
2. Mix with fork until large crumbs are formed.

Cake:

1. Preheat oven 350ºF.
2. Thoroughly grease a bundt or tube pan with butter.
3. Beat butter on medium speed until smooth. Add sugar, baking powder, baking soda and salt.
4. Beat on medium speed for 3 minutes.
5. With mixer on low speed, add in eggs 1 at a time until well blended.
6. Mix in vanilla and sour cream.
7. Gradually add flour. Continue to mix until well blended.
8. Spread half of batter into prepared pan.
9. Top with streusel mixture.  Pour remaining batter over streusel mixture.  Sprinkle with Crumb topping.
10. Bake 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
11. Cool on wire rack 30 minutes.  Invert onto serving plate.  Serve warm or cool completely.

Serves: 12

Test Kitchen Tip:  To achieve the double row of streusel mixture in coffee cake, divide batter into thirds and alternate batter with streusel mixture in pan.  Note - the crumb topping will form a crunchy bottom when the cake is inverted.  To dress up the top, dust with powdered sugar or glaze as desired.