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!


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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

Directions Step-By-Step

1
Preheat oven to 325 degrees. Grease a 9 inch springform pan that is at least 2 1/2 inches deep.
2
Melt and cool butter. Add and blend: the next 3 ingredients.
3
Then add and blend the sour cream.
4
Blend dry ingredients together and add to sour cream mixture just until blended.
5
Spread in well greased pan.
6
Topping: Mix all ingredients together well and sprinkle over top of cake batter.
7
Bake 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