Sour Cream Coffee Cake With Brown Sugar Pecan Streusel Atk

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A fixed-bottom, 10-inch tube pan (with 10-cup capacity) is best for this recipe. Note that the streusel is divided into two parts—one for the inner swirls, one for the topping.

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Steps

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Adjust the oven rack to the lowest position and heat the oven to 350 degrees.

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Grease the inside of a 10 inch pan.

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For the steusel - place the flour , granulated sugar , 1 / 4 cup dark brown sugar , and the cinnamon in a food processor and pulse a few times to combine.

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Transfer 1 1 / 4 cups of the mixture to small bowl and stir in remaining 1 / 4 cup brown sugar.

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Set aside.

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Add the butter and pecans to the remaining dry ingredients in the food processor bowl.

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Pulse the mixture about 3-4 times until the nuts and butter have been broken down into small pebbly pieces.

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Set aside.

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If you do not have a food process , you could also do this with a pastry cutter but.

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For the cake - in a small bowl , combine the eggs , 1 cup of the sour cream and vanilla and set aside.

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In the bowl of a standing mixer , combine the flour , sugar , baking powder , baking soda , and salt at low speed , about 30 seconds.

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Add the butter and remaining 1 / 2 cup of sour cream and mix at low speed until the.

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Ingredients

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unbleached all-purpose flour, granulated sugar, dark brown sugar, ground cinnamon, unsalted butter, pecans, eggs, sour cream, vanilla extract, baking powder, baking soda, salt