Pecan Streusel Coffee Cake

mary Armstrong

By
@emit1961

Pecans are in season here in Texas. Can't wait to make this recipe with fresh pecans.

This is a favorite of mine. I have never used fresh pecans. I am excited to taste this with FRESH pecans!! Hope you can make it with fresh too!


Featured Pinch Tips Video

Rating:
★★★★★ 2 votes
Comments:
Serves:
12
Prep:
25 Min
Cook:
1 Hr 10 Min

Ingredients

10 Tbsp
unsalted butter, melt and cool
3/4 c
sugar
2
eggs
1 tsp
vanilla
1 c
sour cream
2 c
flour
1 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
salt

TOPPING

3 Tbsp
unsalted butter
1/2 c
flour
1/2 c
brown sugar, firmly packed
2 Tbsp
vanilla extract
1 c
chopped pecans

Step-By-Step

1Preheat oven to 325 degrees. Grease a 9 inch springform pan that is at least 2 1/2 inches deep.

2Melt and cool butter. Add and blend: the next 3 ingredients.

3Then add and blend the sour cream.

4Blend dry ingredients together and add to sour cream mixture just until blended.

5Spread in well greased pan.

6Topping: Mix all ingredients together well and sprinkle over top of cake batter.

7Bake 60-70 minutes until test done with wooden pick. Cool 15-20 minutes. Loosen edges with knife. Remove sides. Cool completely.
Wrap with aluminum foil and let stand over night at room temperature.

This freezes well for up to 1 1/2 months.

About this Recipe

Course/Dish: Cakes