pecan streusel coffee cake
(2 ratings)
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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(2 ratings)
yield
12 serving(s)
prep time
25 Min
cook time
1 Hr 10 Min
Ingredients For pecan streusel coffee cake
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10 Tbspunsalted butter, melt and cool
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3/4 csugar
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2eggs
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1 tspvanilla
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1 csour cream
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2 cflour
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1 tspbaking powder
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1/2 tspbaking soda
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1/4 tspsalt
- TOPPING
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3 Tbspunsalted butter
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1/2 cflour
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1/2 cbrown sugar, firmly packed
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2 Tbspvanilla extract
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1 cchopped pecans
How To Make pecan streusel coffee cake
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1Preheat oven to 325 degrees. Grease a 9 inch springform pan that is at least 2 1/2 inches deep.
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2Melt and cool butter. Add and blend: the next 3 ingredients.
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3Then add and blend the sour cream.
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4Blend dry ingredients together and add to sour cream mixture just until blended.
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5Spread in well greased pan.
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6Topping: Mix all ingredients together well and sprinkle over top of cake batter.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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