pecan streusel coffee cake
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!
prep time
25 Min
cook time
1 Hr 10 Min
method
---
yield
12 serving(s)
Ingredients
- 10 tablespoons unsalted butter, melt and cool
- 3/4 cup sugar
- 2 - eggs
- 1 teaspoon vanilla
- 1 cup sour cream
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- TOPPING
- 3 tablespoons unsalted butter
- 1/2 cup flour
- 1/2 cup brown sugar, firmly packed
- 2 tablespoons vanilla extract
- 1 cup chopped pecans
How To Make pecan streusel coffee cake
-
Step 1Preheat oven to 325 degrees. Grease a 9 inch springform pan that is at least 2 1/2 inches deep.
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Step 2Melt and cool butter. Add and blend: the next 3 ingredients.
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Step 3Then add and blend the sour cream.
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Step 4Blend dry ingredients together and add to sour cream mixture just until blended.
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Step 5Spread in well greased pan.
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Step 6Topping: Mix all ingredients together well and sprinkle over top of cake batter.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
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